Description
A creamy and nutritious twist on the classic egg salad that’s perfect for low-carb lifestyles.
Ingredients
Scale
- 4 large, hard-boiled eggs
- 1 ripe avocado
- 2 tablespoons mayonnaise (preferably avocado mayonnaise)
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- Salt and pepper to taste
- 1 small red onion, finely chopped (optional)
- Fresh herbs like dill or cilantro for garnish (optional)
Instructions
- Begin by hard-boiling your eggs. Place them in a pot, cover with water, and bring to a boil. Once boiling, reduce the heat to a simmer and cook for 9-12 minutes. Transfer the eggs to an ice bath for a few minutes.
- Peel the cooled eggs and chop them into small pieces.
- Cut your ripe avocado in half, remove the pit, and scoop the flesh into a mixing bowl. Mash it gently with a fork.
- Add the chopped eggs, mayonnaise, Dijon mustard, and lemon juice to the mashed avocado. Season with salt and pepper. Mix gently.
- If you’re using red onion, chop it finely and fold it into the salad.
- For added freshness, sprinkle in some finely chopped herbs like dill or cilantro.
- Serve immediately or refrigerate for up to an hour to allow flavors to meld.
Notes
For meal prep, prepare the eggs and avocado ahead of time. Simply mix before serving to maintain freshness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 1g
- Sodium: 300mg
- Fat: 34g
- Saturated Fat: 6g
- Unsaturated Fat: 28g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 370mg