Description
A creamy avocado egg salad made with fresh avocado, hard-boiled eggs, lemon, and herbs. Simple, healthy, and keto-friendly.
Ingredients
6 large eggs
2 ripe avocados
1 tbsp lemon juice
1 tsp Dijon mustard
2 tbsp red onion, diced
1 tbsp fresh parsley
1/2 tsp salt
1/4 tsp black pepper
Instructions
1. Boil eggs for 9-10 minutes and cool in ice bath.
2. Peel and mash avocados in bowl.
3. Chop eggs into chunks.
4. Combine all ingredients gently.
5. Season and serve immediately or chill 20 minutes.
Notes
Best eaten within 24 hours.
Add celery for crunch.
Serve in lettuce wraps for keto option.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Salad
- Method: Boiled
- Cuisine: American