Classic creamy egg salad served in avocado halves — a perfect keto lunch.
Nutritionally Reviewed
By Daily Diet Team, Registered Nutritionist
Nutrition Per Serving
380kcal
Calories
18g
Protein
5g
Carbs
32g
Fat
Equipment
Ingredients
- 4 large eggs, hard-boiled
- 2 avocados, halved and pitted
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 celery stalk, finely diced
- 1 tbsp fresh chives, chopped
- Salt, pepper, and paprika
🎬 Watch How To Make It
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Step-by-Step Instructions
- 1
Peel and chop hard-boiled eggs.
- 2
Mix with mayonnaise, Dijon, celery, and chives.
- 3
Season with salt and pepper.
- 4
Scoop a little avocado from each half to create a bigger well.
- 5
Mash the scooped avocado into the egg salad.
- 6
Fill each avocado half generously.
- 7
Sprinkle with paprika and extra chives.
💡 For perfectly peel-able hard-boiled eggs, place them in ice water immediately after boiling.
