Low Carb Avocado Egg Salad is a healthier twist on the classic favorite and the perfect way to use up your hard boiled eggs. Best of all, it’s super creamy and keto friendly.
Eggs a favorite around here. As much as we love these breakfast egg muffins and eggs…we are just crazy about this low carb Avocado Egg Salad.
It’s one of my favorite things to make for lunch. I am a big big avocado fan and love swapping it in recipes to lighten things up. The addition of avocado makes this egg salad super creamy and the Dijon adds that classic tangy flavor.
Plus, if you’ve got leftovers, this egg salad makes a great lunch for spring parties or summer picnics.
You can enjoy this egg salad alone with a fork (totally guilty), in lettuce wraps or use these coconut wraps to keep these low carb and keto-friendly.
HOW DO YOU MAKE THIS LOW CARB AVOCADO EGG SALAD?
Start off by peeling your hard boiled eggs. This is my favorite method for perfectly peeled hard boiled eggs every. single. time.
Mash them together with two ripe avocados, some mayonnaise, Dijon, lemon juice, salt, pepper and some fresh dill.
HOW DO YOU SERVE THIS AVOCADO EGG SALAD?
Enjoy either alone
-> fill into a low carb pita or these coconut wraps,
-> or scoop onto on some lettuce wraps
Low Carb Avocado Egg Salad
Low Carb Avocado Egg Salad is a healthier twist on the classic favorite and the perfect way to use up your hard boiled eggs. Best of all, it's super creamy and perfect for lunch or dinner.
- 8 hard boiled eggs roughly chopped
- 2 ripe medium avocados
- 2 tablespoons mayonnaise
- 1-2 tablespoons Dijon mustard to taste
- juice of 1/2 lemon
- sea salt to taste
- freshly cracked black pepper to taste
- 1/2 - 1 tablespoon fresh dill chopped to taste
Optional serving suggestions:
- lettuce wraps
- low carb wraps
- kale and cabbage slaw
Cook the eggs:
Cover the eggs with very hot tap water in a saucepan. Bring to a boil, turn heat off, cover with lid and remove from heat. Allow to sit for 18 minutes. Uncover and pour out hot water. Run under very cold water and allow to sit for 5-10 minutes until cool. Peel and chop.
In a large bowl, mash the avocados using a fork. Add the chopped eggs, yogurt, mustard and lemon juice and mix to combine. Season with salt, black pepper and dill, to taste.
Serve immediately at room temperature, or chill and serve cold.
Serving suggestions: Enjoy alone, spread between two slices of bread with kale & cabbage slaw for an Avocado Egg Salad Sandwich, add to pita or scoop into lettuce wraps for a low carb keto version.
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