Keto Egg Salad with Avocado
A creamy and satisfying keto-friendly egg salad made with avocado instead of mayonnaise for a dairy-free and healthy twist.
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Ingredients
- 6 large Eggs
- 1 medium Avocado
- 1/4 cup Red Onion
- 1 teaspoon Dijon Mustard
- 1 teaspoon Lemon Juice
- 1/4 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 4 leaves Lettuce Leaves
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Place the 6 large Eggs in a medium saucepan and cover them with cold water by about 2.5 cm. Bring the water to a rolling boil over high heat, then immediately reduce the heat to low, cover the pan, and let the eggs cook for 10 to 12 minutes. Transfer the eggs to an ice bath to cool completely, about 10 minutes, then peel them.
- 2Once the 6 large Eggs are peeled, chop them into roughly 1.27 cm pieces and set aside.
- 3In a medium bowl, mash the 1 medium Avocado with a fork until it is mostly smooth, with a few small lumps remaining.
- 4Add the chopped 6 large Eggs, 1/4 cup Red Onion, 1 teaspoon Dijon Mustard, and 1 teaspoon Lemon Juice to the mashed 1 medium Avocado in the bowl.
- 5Season the mixture with 1/4 teaspoon Salt and 1/4 teaspoon Black Pepper. Gently stir everything together until just combined, being careful not to overmix.
- 6Wash and dry the 4 leaves Lettuce Leaves. Spoon the egg salad mixture evenly into the 4 leaves Lettuce Leaves and serve immediately.
Substitutions
Mayonnaise → Avocado
Provides creaminess and healthy fats instead of mayonnaise.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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