Description
A creamy, keto-friendly salad combining hard-boiled eggs and ripe avocados for a rich source of healthy fats and protein. Quick to prepare and perfect as a meal or side dish.
Ingredients
6 large hard-boiled eggs
2 medium ripe avocados (diced)
½ lemon (juice)
¼ cup red onion (minced)
2 tsp fresh dill
½ tsp salt
½ tsp black pepper
Instructions
Peel and dice the hard-boiled eggs. Place them in a medium mixing bowl.
Add the diced avocado to the bowl. Use a fork to gently mash and coat the mixture.
Squeeze in the lemon juice. Add the red onion, dill, salt, and pepper.
Stir everything until well combined. Serve immediately for optimal texture.
Notes
Use ripe avocados that are slightly soft for maximum creaminess.
Avoid over-mixing to preserve the texture of the eggs.
Store in the refrigerator for up to 2–3 days.
For a Mediterranean twist, add chopped olives and feta cheese.
Substitute chives or scallions for the red onion if preferred.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: salad
- Method: No-Cook
- Cuisine: American