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.
8hard boiled eggs roughly chopped
2ripe medium avocados
1-2tablespoonsDijon mustard to taste
juice of 1/2 lemon
sea salt to taste
freshly cracked black pepper to taste
1/2 - 1tablespoonfresh dill choppedto taste
Optional serving suggestions:
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.