Easy Keto Egg Salad
NUTRITION
Makes 2 servings. Per Serving:
575
Calories
51g
Fat
7g
Carbs
20g
Protein
INGREDIENTS
– 1 Avocado, medium
– 6 Eggs
– 1/3 Cup Mayonnaise
– 1 Tsp Dijon Mustard
– Splash of lemon juice (to prevent avocado browning)
– 1/8 Tsp Dill (optional)
– 1/2 Tbsp fresh chopped parsley (optional)
– Salt and pepper, to taste
– 6 Eggs
– 1/3 Cup Mayonnaise
– 1 Tsp Dijon Mustard
– Splash of lemon juice (to prevent avocado browning)
– 1/8 Tsp Dill (optional)
– 1/2 Tbsp fresh chopped parsley (optional)
– Salt and pepper, to taste
DIRECTIONS
1. Cover the eggs with water in a saucepan.
2. Bring to a boil, turn heat off, cover and rest in hot water for 10-15 minutes. (more or less based on preference)
3. Run under cold water and peel shells
4. Chop the eggs into small pieces, sprinkle with salt and pepper, set aside
5. Mash avocado and sprinkle with salt and pepper
6. In medium bowl, mix mayo, eggs, mashed avocado, mustard, lemon juice and choice of herbs
7. Chill and serve
2. Bring to a boil, turn heat off, cover and rest in hot water for 10-15 minutes. (more or less based on preference)
3. Run under cold water and peel shells
4. Chop the eggs into small pieces, sprinkle with salt and pepper, set aside
5. Mash avocado and sprinkle with salt and pepper
6. In medium bowl, mix mayo, eggs, mashed avocado, mustard, lemon juice and choice of herbs
7. Chill and serve
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