Description
A rich, gluten-free egg salad made with avocados, herbs, and lemon for a keto-friendly boost of healthy fats and protein. Perfect for quick meals or prep-ahead snacks.
Ingredients
6 large boiled eggs
2 medium ripe avocados (diced)
1/2 lemon (juice)
1/4 cup red onion (minced)
2 tsp fresh dill
1/2 tsp salt
1/2 tsp black pepper
Instructions
Peel and dice the boiled eggs; place in a mixing bowl
Add diced avocado and gently stir to combine
Squeeze lemon juice over the mixture, then add red onion, dill, salt, and pepper
Mix carefully to preserve avocado texture and combine all ingredients
Notes
Customize with cherry tomatoes, cucumber, or pickles for extra crunch
Store in an airtight container and consume within 24 hours to prevent avocado browning
Use fully ripe avocados for optimal creaminess
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Recipes
- Method: No-Cook
- Cuisine: American