KETO AVOCADO AND EGG SALAD

KETO AVOCADO AND EGG SALAD

This quick keto avocado and egg salad with crunchy dill pickles is the perfect keto-friendly lunch.

KETO AVOCADO AND EGG SALAD

KETO AVOCADO AND EGG SALAD

Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Banting, Keto, Low Carb
Keyword: avodaco, boiled eggs, easy lunch, quick lunch, salad
Servings: 1 Servings
Calories: 272kcal
Author: Chan

Ingredients

For The Cake

  • 1/2 Avocado
  • 1 large Free Range Egg, hardboiled
  • 1 tbsp Parsley, fresh, chopped
  • 2 small Dill Pickles, finely chopped
  • 1 tbsp Carb Smart Mayo
  • 1.5 tsp Dijon Mustard
  • Salt and Pepper to taste

Instructions

  • If you don't have hard-boiled eggs in the fridge [something I advise you always should have some of] then boil one large free range egg.
  • Half the avo and remove the stone/pit.
  • In a small bowl, mix the pickles, mayo and mustard.
  • Once the egg is boiled and shell removed, chop it up and add to the mayo mixture until well combined.
  • Scoop the mixture into the avo, season to taste and enjoy!

Nutrition

Serving: 213.3grams | Calories: 272kcal | Carbohydrates: 3g | Protein: 8.5g | Fat: 24.1g
Tried this recipe?Mention @leanfitketo or tag #leanfitketo!
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