Simple Avocado Egg Salad
This egg and avocado salad is a creamy, protein-packed lunch made with hard boiled eggs, ripe avocado, fresh herbs, and a touch of Dijon mustard. Naturally low carb, keto-friendly, gluten-free, and ready in just 10 minutes.
Ingredients
- 4 hard boiled eggs chopped
- 1 avocado chopped
- 1 tablespoon mayo
- 1 teaspoon dijon mustard
- 1 tablespoon fresh dill diced
- 1 tablespoon chives diced
- ½ teaspoon fine sea salt
- ¼ teaspoon black pepper
Instructions
- Prep the ingredients by chopping the hard boiled eggs and avocado into small cubes and dicing the fresh herbs.
- In a small bowl add the chopped eggs and avocado, mayonnaise, dijon mustard, fresh dill, fresh chives, fine sea salt, and ground black pepper.
- Mix the ingredients together. You can mash the avocado and eggs for a finer texture or leave in small cubes and fold them gently for a chunkier consistency.
- Serve over a bed of greens, on a sandwich, or with crackers.
Notes
- The recipes uses dijon mustard but other types of mustard can be used too like regular yellow mustard or stone ground mustard.
- Dried herbs can be substituted for fresh, the substitution is 1 tablespoon of fresh herbs equals 1 teaspoon of dried herbs.
- To make avocado egg salad without mayo, just completely leave it out since the avocado adds creaminess or substitute olive oil or plain Greek yogurt.
Nutrition
Serving: 1servingCalories: 365kcalCarbohydrates: 10gProtein: 15gFat: 31gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gTrans Fat: 0.01gCholesterol: 376mgSodium: 1075mgPotassium: 625mgFiber: 7gSugar: 2gVitamin A: 754IUVitamin C: 11mgCalcium: 67mgIron: 2mg
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