Keto egg salad recipe with avocado
Quick and easy-to-make healthy keto egg salad is a perfect combination of proteins and fats on your keto or low-carb journey that you can enjoy for breakfast, lunch, or even dinner.
- 3 hard-boiled eggs, diced
- 3 medium avocados
- 150 g peeled cucumber, diced
- 20 g Parmigiano-Reggiano cheese, finely grated
- 10 g cilantro, chopped
- 1 tbsp lime juice (half lime)
- Freshly ground black pepper
Lime wedges for garnishing
- Green onions for garnishing, chopped
Place the avocados in a bowl, season with salt and black pepper to taste, add the lemon juice, and mash with a fork until smooth.
Then add the eggs, cucumber, grated Parmigiano, and cilantro and mix together well. Adjust salt, if needed.
Serve with lime wedges and chopped green onions.
Store in an air-tight container - after squeezing a little bit of lime juice on top of the salad to prevent browning.
Store in a fridge for up to 3 days.
NET CARBS: 2,5g
Serving: 140g | Calories: 180kcal | Carbohydrates: 7g | Protein: 8g | Fat: 14g | Potassium: 415mg | Fiber: 4g | Sugar: 1g | Vitamin A: 700IU | Vitamin C: 9mg | Calcium: 95mg | Iron: 1mg