Low Carb Keto Egg Salad
The good egg salad! being brought to barbecues, I have so many bad memories of egg salads left out in the sun for hours and served out to everyone. That taste of the eggs starting to rot, to make one in a long time, it’s just an experiment with this keto egg salad.
In fact, I mixed it with some of the low carb chilies I made, after I made the egg salad, and it was absolutely superb.
This easy keto egg salad is a healthy and quick low carb lunch with delicious flavor and plenty of protein!
Low Carb Egg Salad
Course Keto Lunch
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 4
Ingredients
1 Avocado medium
6 Eggs
1/8 Tsp Dill optional
1/3 Cup Mayonnaise
Splash of lemon juice to prevent avocado browning
1 Tsp Dijon Mustard
1/2 Tbsp fresh chopped parsley optional
Salt and pepper to taste
Instructions
In a saucepan, cover the eggs with water. Bring to a boil, turn the heat off, cover and for 10-15 minutes rest in hot water. (more or less based on preference)
Run under cold water and peel shells
Into small pieces, chop the eggs sprinkle with pepper and salt and set aside
Mash avocado and sprinkle with pepper and salt.
In a medium bowl, eggs, mashed avocado, mix mayo, mustard, lemon juice and choice of herbs
Chill and serve