There are many options for low-carb salads, and this one takes the cake - coming in at just 5g of carbs. If you are really watching your intake, or are just in need of a low-key day, know that this keto avocado egg salad is just the one to keep your numbers right where they should be.
As a bonus: it is incredibly easy to make; you can store it in the fridge till you are ready to eat, and it just so happens to taste pretty darn good too.
For a successful egg salad, it takes mayo; there is no substitute for the real thing. Here is how to make homemade mayonnaise from the comfort of your own kitchen.
It is a recipe that you will want to memorize because it is ultra-useful in many dishes; it also makes a great base for a dipping sauce - just saying.
As far as the quality of eggs, seek out free-range if you can find it, opt for organic and if duck eggs happen to be available near you, then try them out too - the rich yolk will become a lovely reddish-orange hue when cooked and add some additional color interest to the plate.
You can scoop the egg salad onto a bed of fresh leaves or concoct a fancy lettuce wrap. When in doubt, a rasher or two never hurts to protein it up a notch - just fry it well and sprinkle the golden crumbles on top.
Keto Avocado Egg Salad Recipe
Serves: 4 Prep: 20 min Cook: 12 min
Ingredients
- 6 eggs
- 1 avocado
- 1 tbsp. fresh lemon juice or lime juice
- 2 celery stalks, diced
- ¼ cup homemade mayonnaise
- 1 tbsp. Dijon mustard
- Sea salt and freshly ground black pepper
Preparation
- Bring a pot of cold water to a boil, making sure there is enough water to cover the eggs.
- Add the eggs to boiling water, reduce the heat to medium, and cook for 10 to 12 minutes.
- Drain the hot water from the eggs and run cold water over them.
- Peel and cut eggs into big chunks.
- Mash the avocado in a bowl; mix in the lemon juice, mayonnaise, mustard, and season to taste.
- In a bowl, combine the eggs, celery, and avocado-mayonnaise mixture.
- Refrigerate until ready to serve.
📖 Recipe
Keto Avocado Egg Salad Recipe
Ingredients
- 6 eggs
- 1 avocado
- 1 tbsp. fresh lemon juice or lime juice
- 2 celery stalks diced
- ¼ cup homemade mayonnaise
- 1 tbsp. Dijon mustard
- Sea salt and freshly ground black pepper
Instructions
- Bring a pot of cold water to a boil, making sure there is enough water to cover the eggs.6 eggs
- Add the eggs to boiling water, reduce the heat to medium, and cook for 10 to 12 minutes.
- Drain the hot water from the eggs and run cold water over them.
- Peel and cut eggs into big chunks.
- Mash the avocado in a bowl; mix in the lemon juice, mayonnaise, mustard, and season to taste.1 avocado, 1 tbsp. fresh lemon juice or lime juice, ¼ cup homemade mayonnaise, 1 tbsp. Dijon mustard, Sea salt and freshly ground black pepper
- In a bowl, combine the eggs, celery, and avocado-mayonnaise mixture.2 celery stalks
- Refrigerate until ready to serve.
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