Prep Time: 10 minutes
Cook Time: 10 minutes (for boiling eggs)
Total Time: 20 minutes
Servings: 4Calories: Approximately 320 per serving
Ingredients
6 large eggs: ~420 calories (70 calories per egg)
2 ripe avocados: ~480 calories (240 calories per avocado)
¼ cup mayonnaise: ~360 calories (based on standard mayonnaise, 90 calories per tablespoon)
1 tablespoon Dijon mustard: ~15 calories
1 tablespoon lemon juice: ~4 calories
2 tablespoons chopped fresh chives: ~2 calories
Salt and pepper: ~0 calories
Optional: a pinch of smoked paprika: ~2 calories
Total Calories (for the entire recipe): ~1,283 calories
Calories per Serving (assuming 4 servings): ~320 calories
Instructions:
Boil the Eggs:Place the eggs in a pot and cover them with cold water.
Bring the water to a boil, then reduce the heat and simmer for 9-10 minutes.
Remove the eggs from the hot water and transfer them to an ice bath to cool.Once cooled, peel the eggs and chop them into bite-sized pieces.
Serve:
Serve the salad immediately or chill it in the refrigerator for 15-20 minutes to allow the flavors to meld together.
Optional: Sprinkle a pinch of smoked paprika on top for added flavor and color.
Flavor-Boosting Tips:
For added texture and crunch, mix in a handful of chopped celery or crispy bacon bits.
Use freshly squeezed lemon juice for the best flavor, and adjust the amount according to your taste.
This salad pairs well with keto-friendly crackers or as a filling for lettuce wraps.
Why This Recipe Works for Keto:
Healthy Fats, Low Carbs: Avocados and mayonnaise provide healthy fats that are essential for a keto diet, while the recipe remains low in carbohydrates.
- Protein-Rich: Eggs are an excellent source of protein, helping to keep you full and support muscle maintenance.
- Quick and Convenient: This salad is easy to prepare, making it a great option for a quick, keto-friendly meal or snack.
- Versatile: This salad can be enjoyed on its own, as a filling for lettuce wraps, or served with keto-friendly crackers.