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.
Keyword egg salad
Prep Time 10minutes
Cook Time 5minutes
Total Time 15minutes
6Hard Boiled Eggslarge
1tspof lemon juice
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.