Low Carb Avocado Egg Salad
Creamy, refreshing, and packed with nutrients, this Low Carb Avocado Egg Salad is the perfect blend of wholesome ingredients for a guilt-free meal or snack. Boiled eggs bring a protein-packed base, while ripe avocados add a velvety richness that's boosted with zesty lemon juice and a hint of Dijon mustard. Crunchy bites of finely chopped red onion and celery, coupled with the aromatic freshness of dill, create a medley of textures and flavors in every bite. With a quick prep time of just 15 minutes, this keto-friendly egg salad is a versatile option for lettuce wraps, sandwiches, or enjoying straight from the bowl. Customize it with cherry tomatoes for an extra burst of sweetness and color, and savor this healthy twist on a classic favorite! Perfect for low-carb diets, keto enthusiasts, and anyone looking for a fresh and satisfying dish, this recipe is sure to become a weekly staple.
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Recipe Information
Ingredients
- 6 large eggs
- 2 medium avocados
- 2 tablespoons lemon juice
- 1 teaspoon dijon mustard
- 0.25 cup, finely chopped red onion
- 0.25 cup, finely chopped celery
- 2 tablespoons, chopped fresh dill
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup, halved (optional) cherry tomatoes
Instructions
Place the eggs in a pot and cover them with water by about an inch. Bring to a boil over medium-high heat.
Once boiling, remove the pot from the heat, cover with a lid, and let the eggs sit for 10 minutes.
After 10 minutes, transfer the eggs to a bowl of ice water to cool completely, about 5 minutes.
While the eggs are cooling, halve the avocados, remove the pits, and scoop the flesh into a large mixing bowl.
Mash the avocados using a fork to your desired consistency.
Add the lemon juice, dijon mustard, salt, and black pepper to the mashed avocado and mix well.
Peel the cooled eggs and chop them into small pieces.
Add the chopped eggs, red onion, celery, and fresh dill to the avocado mixture and gently fold until everything is well combined.
Taste and adjust seasoning if necessary.
If desired, gently fold in halved cherry tomatoes for added texture and flavor.
Serve immediately or refrigerate until ready to serve.
Nutrition Facts
Calories |
1116 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.7 g | 112% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 1777 mg | 77% | |
| Total Carbohydrate | 43.5 g | 16% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 5.9 g | ||
| Protein | 46.6 g | 93% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 249 mg | 19% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2565 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
