Avocado Egg Salad
This Avocado Egg Salad recipe is a delicious and healthy dish that is perfect for a light lunch or dinner. It's low in calories, high in protein and healthy fats, and is keto-friendly, making it an excellent choice for those on a low-carb diet. The combination of avocado and eggs makes this dish a great source of vitamins, minerals, and antioxidants. This recipe is also gluten-free and vegetarian, making it suitable for many dietary preferences.
Allergen Information: Contains Egg
Nutrition Facts
Per serving
Energy
234 kcal
Protein
14 g
Carbs
7 g
Fat
17 g
Fiber
3 g
Ingredients
Avocado
0.25 cup, diced (25g)
Common salt
0.5 tsp (2.5g)
lemon juice
1 tbsp (15g)
clove garlic
0.5 tsp (1g)
Egg, country hen, whole, raw
2 medium (100g)
Black Pepper
0.25 tsp (0.5g)
Fresh cilantro (chopped)
1 tbsp (10g)
Red Onion
0.25 cup, chopped (25g)
Chopped Tomato
0.5 small cup (50g)
Instructions
Preparation
For Boiling Eggs:
Boil the eggs in salted water for 9-12 minutes.
Remove the eggs from the water and let them cool.
Peel and chop the eggs and keep aside.
Cooking Steps
In a large mixing bowl, combine chopped hard-boiled eggs, diced avocado, chopped red onion, chopped tomato and chopped cilantro.
In a small mixing bowl, whisk together lime juice, clove garlic, salt, and black pepper.
Pour the dressing over the egg and avocado mixture, and toss gently to combine.
Serve immediately.