Super Creamy Keto Avocado Egg Salad

This creamy avocado egg salad is a perfect low carb lunch option that's rich in healthy fats for a well balanced ketogenic diet.  It's delicious served in lettuce wraps or on its own. You can also use it as a dip for raw veggies like celery, cucumber, or bell pepper slices. Feel free to get creative with this recipe! Here are some tasty ways to switch it up:

• Add diced celery, onion, or pickles for extra crunch
• Stir in a tablespoon of fresh dill or chopped parsley.
• Use Greek yogurt instead of mayonnaise
• Top with crumbled bacon or sliced radishes.

Ingredients:

4 hard-boiled eggs, chopped

1 ripe avocado, mashed

1 tbsp mayonnaise

1 tbsp Dijon mustard

Salt and pepper to taste

Instructions:

 In a bowl, combine eggs, avocado, mayonnaise, mustard, salt, and pepper.

Mix until well combined and creamy. Serve right away chilled.

Servings: 2

Nutritional Info (per serving):

 Calories: 350

Fat: 30g

Protein: 12g

Carbs: 8g

Fiber: 5g

Net Carbs: 3g

Storing and Meal Prepping

This avocado egg salad will keep in the fridge for 3-4 days, making it a great option for meal prepping. Simply store it in an airtight container and enjoy it throughout the week.

The healthy fats in the avocado may cause the salad to brown a bit over time, but it will still taste delicious. You can also squeeze a bit of lemon juice over the top to help prevent browning.

The possibilities are endless! This avocado egg salad is the perfect base to build upon and make your own.