Keto Egg Salad

Keto Egg Salad is a flavorful Indian twist on a classic dish, combining hard-boiled eggs with aromatic spices and creamy avocado for a satisfying low-carb meal. This salad is not only easy to prepare but also packed with protein and healthy fats, making it perfect for a Keto diet.

Ingredients

• Eggs - 4 large
• Avocado - 1 medium, ripe
• Mayonnaise - 2 tablespoons
• Mustard - 1 teaspoon
• Red onion - 2 tablespoons, finely chopped
• Green chili - 1, finely chopped
• Cilantro - 2 tablespoons, chopped
• Lemon juice - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Cumin powder - 1/2 teaspoon

Steps

1. Place the eggs in a saucepan and cover with water. Bring to a boil, then reduce the heat and let simmer for 9-10 minutes.
2. Once cooked, transfer the eggs to an ice bath to cool for about 5 minutes.
3. Peel the eggs and chop them into small pieces in a mixing bowl.
4. In the same bowl, add the diced avocado, mayonnaise, mustard, red onion, green chili, cilantro, lemon juice, salt, black pepper, and cumin powder.
5. Gently mix all the ingredients until well combined, being careful not to mash the avocado too much.
6. Taste and adjust seasoning if necessary. Serve chilled or at room temperature.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 8 g
• Fiber: 5 g
• Sugar: 1 g
• Sodium: 450 mg
• Cholesterol: 370 mg
• Total Fat: 30 g
• Saturated Fat: 5 g
• Unsaturated Fat: 24 g
• Water: 0.3 L

Health Benefits

• Rich in protein, supporting muscle health and repair.
• Contains healthy fats from avocado, promoting heart health and satiety.

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