Make a low carb avocado egg salad with 6 ingredients, protein-packed, keto-friendly, and ready in 15 minutes. Perfect for summer.
Ingredients
- 4 large eggs hard-boiled
- 1 ripe avocado peeled and diced
- 2 tablespoons spring onion finely chopped
- 1/4 cup plain Greek yogurt or natural yogurt for a lighter option
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 pinch Sea salt and black pepper to taste
Instructions
Place eggs in a pot of cold water, bring to a boil, then simmer for 10 minutes.
Cool in ice water, peel, and chop coarsely.
In a small bowl, mix Greek yogurt, Dijon mustard, lemon juice, salt, and pepper until smooth.
In a large bowl, combine chopped eggs, diced avocado, and spring onion.
Add the yogurt sauce and gently mix until well-coated, being careful not to mash the avocado completely.
Refrigerate for 30 minutes to enhance flavors (optional).
Serve as a wrap in lettuce leaves, a dip with veggie sticks, or a side with grilled fish or seafood.
Keep in an airtight container in the refrigerator for 1–2 days.
Do not freeze, as avocado may lose texture.
