Description
A creamy, protein-rich keto avocado egg salad that combines the healthy fats of avocados with hard-boiled eggs for a satisfying low-carb meal perfect for meal prep.
Ingredients
Scale
- 2 medium (300g) ripe avocados
- 4 large hard-boiled eggs
- 2 tablespoons fresh lime juice
- 3 tablespoons full-fat mayonnaise
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup diced red onion
Instructions
- Prep: Gather all ingredients on your kitchen counter for easy access
- Mash avocados: In a medium bowl, mash the ripe avocados until creamy but with some texture remaining
- Add eggs: Chop the hard-boiled eggs and add them to the mashed avocado
- Season: Add lime juice, mayonnaise, diced red onion, salt, and pepper
- Mix gently: Combine all ingredients carefully to retain egg chunks and avoid overmixing
- Taste and adjust: Sample the mixture and adjust seasoning as needed
- Chill: Cover and refrigerate for 30 minutes to allow flavors to meld
- Serve: Present in lettuce cups or on plates with fresh herb garnish
Notes
- Choose avocados that yield slightly to gentle pressure but aren’t mushy for the best texture
- Add lime juice immediately after mashing avocados to prevent oxidation and maintain vibrant color
- Store in airtight containers for up to 2 days in advance and add an extra squeeze of lime juice before serving
- Fold ingredients together gently using a spoon rather than vigorous mixing to maintain chunky texture
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: 285 calories
- Sugar: 2g
- Sodium: 320mg
- Fat: 26g
- Saturated Fat: 5g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 186mg
Keywords: keto avocado egg salad, low carb, healthy fats, protein, meal prep, gluten free