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The Best Keto Egg Salad
This keto egg salad tastes amazing and it’s perfect for breakfast on a low carb bread toast or for lunch in a lettuce wrap. It’s extremely easy to make with simple ingredients, very creamy and so delicious. It will instantly become a staple in your kitchen.
Servings 4 servings
- 1 medium Avocado ripe
- 6 Hard Boiled Eggs large
- 1/3 Cup Mayonnaise
- 1 Tsp Dijon Mustard
- 1 tsp of lemon juice
- 1/8 Tsp Dill optional
- 1/2 tsp salt
- 1/4 tsp pepper
Peel the hard boiled eggs, chop them and transfer to a medium bowl.
Cut the avocado in half and remove the pit. Scoop out the avocado using a spoon and chop it into small pieces. Add the avocado to the bowl.
Season with salt and pepper and add mayonnaise, Dijon mustard, and lemon juice. Mix well to combine.
Serve it right away or refrigerate until you want to eat it.
Serving: 1serving | Calories: 325kcal | Carbohydrates: 5g | Protein: 10g | Fat: 29g | Saturated Fat: 5g | Cholesterol: 287mg | Sodium: 519mg | Potassium: 338mg | Fiber: 3g | Sugar: 1g | Vitamin A: 465IU | Vitamin C: 5.5mg | Calcium: 44mg | Iron: 1.2mg