Avocado & Egg Salad

Introduction

In search of a quick, nutritious, and satisfying meal? Look no further than this delicious avocado egg salad. Packed with heart-healthy fats, protein, and essential vitamins, this dish is perfect for lunch, a light dinner, or even as a snack. Plus, it's low-carb and keto-friendly! Let's dive into this easy recipe that serves two.

Health Benefits

1. Avocados provide monounsaturated fats, fiber, potassium, and various vitamins that promote heart health and support digestion.

   
   

2. Eggs offer high-quality protein, healthy fats, and essential vitamins and minerals for brain and muscle health.

   
   

3. This recipe is suitable for low-carb and ketogenic diets, aiding in weight management and blood sugar control.

Ingredients

• 2 large eggs

• 1 avocado

• 1 tbsp mayonnaise

• Salt and pepper to taste

Cooking Instructions

Hard Boil the Eggs:

1. Place the eggs in a medium-sized saucepan and cover them with cold water. The water should be about an inch above the eggs.

   
   

2. Bring the water to a boil over medium-high heat.

   
   

3. Once boiling, cover the saucepan and remove it from heat.

   
   

4. Let the eggs sit in the hot water for 10-12 minutes, depending on your desired level of doneness (10 minutes for slightly softer yolks, 12 minutes for firmer yolks).

   
   

5. After the eggs have cooked, transfer them immediately to a bowl of ice water to stop the cooking process. Let them cool for at least 5 minutes.

Peel and Chop the Eggs:

1. Once the eggs are cooled, gently tap them on a hard surface to crack the shell.

   
   

2. Roll the eggs between your hands to loosen the shell, then peel it off starting from the wider end.

   
   

3. After peeling, rinse the eggs to remove any small shell fragments.

   
   

4. Chop the eggs into small pieces and place them in a medium-sized mixing bowl.

Prepare the Avocado:

1. Cut the avocado in half lengthwise and remove the pit.

   
   

2. Use a spoon to scoop the flesh out of the avocado peel.

   
   

3. Place the avocado flesh in a separate bowl and mash it with a fork until smooth.

Mix the Ingredients:

1. Add the mashed avocado and 1 tablespoon of mayonnaise to the bowl with the chopped eggs.

   
   

2. Gently mix the ingredients together until well combined.

Season and Serve:

1. Season the avocado and egg salad with salt and pepper to taste.

   
   

2. Stir well to distribute the seasoning.

   
   

3. Serve immediately on its own, with low-carb bread, or as a filling for lettuce wraps.

Tips

For added flavor, consider mixing in a teaspoon of mustard, a squeeze of lemon juice, or some chopped fresh herbs like chives or parsley. This salad can be stored in an airtight container in the refrigerator for up to two days. The avocado may darken slightly, but the salad will remain delicious.

Nutrional Facts

Calories	Protein	Fat	Carbs	Fiber	Net Carbs
556 Kcal	16 g	49g	19g	13g	6g