Avocado Egg Salad

This Avocado Egg Salad is a creamy and flavorful keto snack, perfect for a quick lunch or a light dinner. Packed with healthy fats and protein, it’s a nourishing dish that satisfies your cravings without the carbs.

Ingredients

• 2 large eggs
• 1 ripe avocado
• 1 tablespoon mayonnaise
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh chives
• Salt - to taste
• Black pepper - to taste

Steps

1. Place the eggs in a pot, cover them with water, and bring to a boil over medium heat.
2. Once boiling, cover the pot, remove it from heat, and let the eggs sit for 10-12 minutes.
3. While the eggs are cooking, cut the avocado in half, remove the pit, and scoop the flesh into a mixing bowl.
4. Mash the avocado with a fork until smooth, then mix in the mayonnaise, Dijon mustard, lemon juice, chives, salt, and pepper.
5. Once the eggs are done, drain and cool them under cold water. Peel the eggs and chop them into small pieces.
6. Gently fold the chopped eggs into the avocado mixture until combined.
7. Taste and adjust seasoning if necessary, then serve immediately or chill in the refrigerator for up to 1 hour.

Nutrition

• Calories: 300
• Protein: 10 g
• Carbs: 6 g
• Fiber: 4 g
• Sugar: 1 g
• Sodium: 450 mg
• Cholesterol: 370 mg
• Total Fat: 25 g
• Saturated Fat: 4 g
• Unsaturated Fat: 20 g
• Water: 0.1 L

Health Benefits

• Rich in healthy monounsaturated fats from avocado, promoting heart health.
• High in protein and healthy fats, making it a satiating snack that supports weight loss.

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