Description
This creamy avocado egg salad is the ultimate quick and healthy meal, perfect for lunch or light dinners. It’s beginner-friendly, takes only 10 minutes, and is packed with protein, healthy fats, and refreshing citrus flavor. Ideal for keto lovers or anyone seeking a fast, satisfying dish with simple ingredients.
Ingredients
Scale
- 1 large ripe avocado, pitted and diced
- 3 hard-boiled eggs, peeled and chopped
- 2 tablespoons mayonnaise (sugar-free if keto)
- 1 tablespoon fresh lime juice (or lemon juice)
- 1 tablespoon minced chives (or green onions)
- Salt and black pepper to taste
- Butter lettuce (optional, for serving)
Instructions
- Chop and Prepare Ingredients: Peel and chop the hard-boiled eggs into small pieces. Scoop out the avocado and dice it into bite-sized chunks or mash lightly for a creamier texture.
- Combine the Base: In a medium mixing bowl, add the chopped eggs and diced avocado. Gently stir to combine, preserving some of the avocado’s shape for texture.
- Add the Flavor: Mix in the mayonnaise, followed by lime juice. Season with a generous pinch of salt and freshly cracked pepper. Stir gently to coat everything evenly.
- Finish with Freshness: Fold in the minced chives or green onions. Taste and adjust seasoning. For added brightness, top with a little more lime juice or fresh herbs before serving.
- Serve and Enjoy: Spoon onto butter lettuce leaves, use as a sandwich filling, or enjoy it straight from the bowl as a satisfying low-carb meal.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook / Mix
- Cuisine: American
Nutrition
- Serving Size: 1 portion (half of the recipe)
- Calories: 260
- Sugar: 1g
- Sodium: 260mg
- Fat: 23g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 195mg