Description
This creamy, keto-friendly egg salad swaps mayo for Greek yogurt and avocado, delivering 14g protein per serving while keeping carbs low. Rich in healthy fats and satisfying texture, it’s ideal for meal prepping or pairing with salad greens.
Ingredients
8 large eggs, hard-boiled and peeled
1/2 cup plain full-fat Greek yogurt
1 medium ripe avocado
1 tbsp Dijon mustard
2 tbsp finely minced fresh chives
1/2 tsp sea salt
1/4 tsp freshly cracked black pepper
Instructions
Boil eggs in a large pot of water for 12 minutes
Transfer to an ice water bath and cool for 5 minutes
Peel and chop eggs into uniform, bite-sized chunks
Mash avocado in a medium bowl with a fork until smooth
Stir in Greek yogurt, Dijon mustard, sea salt, black pepper, and chives to create a creamy dressing
Mix dressing into egg chunks until thoroughly coated
Notes
Store in an airtight container refrigerated for 2-3 days
Use a ripe avocado for optimal blending
Adjust chives to taste or substitute with parsley
Serve with lettuce wraps or keto crackers for a complete meal
- Prep Time: 10
- Cook Time: 12
- Category: Healthy Lunch Ideas for Work & School
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 2g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 3g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 180mg