Creamy, healthy, and packed with protein, this avocado egg salad is perfect for wraps, lettuce cups, or eating straight from the bowl.
Why You’ll Love It:
- Rich in healthy fats
- Low-carb and filling
- Quick no-cook recipe
Ingredients:
- 3 hard-boiled eggs, chopped
- 1 ripe avocado, mashed
- 1 tbsp mayonnaise
- 1 tsp mustard
- 1 tbsp lemon juice
- Salt & pepper to taste
Instructions:
- Mash avocado in a bowl.
- Add chopped eggs, mayo, mustard, lemon juice, salt, and pepper.
- Mix until creamy and well combined.
- Serve in lettuce wraps or on keto bread.
Tips & Variations:
- Add chopped celery for crunch.
- Sprinkle paprika or chili flakes for spice.
- Store in fridge for up to 2 days.
