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Keto Avocado Egg Salad
An easy low carb avocado egg salad in a creamy dressing with a slight crunch for a summer vegetarian lunch.
Servings: 4 servings
- 1 avocado ripe
- 6 eggs hard boiled with shells removed
- 2 stalks celery chopped
- ¼ red onion finely chopped
- 2 green onions chopped
- 2 tablespoons mayonnaise
- 2 tablespoons Greek yogurt
- 1 tablespoon lemon juice
- 2 tablespoons dill chopped
- 2 tablespoons chives chopped
- ½ teaspoon celery salt
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
In a medium bowl mash the avocado with a fork.
Stir in the mayonnaise, yogurt and lemon juice.
Add the onions, mustard, herbs and seasoning and mix well.
Chop the hard boiled eggs and stir into the mixture.
This recipe assumes that the hard boil eggs have already been made.
Serves 4 and best served the same day it is made.
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Serving: 1serving | Calories: 203kcal | Carbohydrates: 7g | Protein: 10g | Fat: 15g | Fiber: 4g