Description
Low-Carb Egg Salad with Avocado Cups is a delightful fusion of creamy eggs and buttery avocado, offering a refreshing twist on a classic dish. This recipe combines the richness of hard-boiled eggs with the smooth texture of ripe avocados, creating a nutritious and satisfying meal. Perfect for picnics, brunches, or as a meal prep option, this egg salad is sure to impress with its vibrant presentation and delicious flavors.
Ingredients
Scale
- 6 hard-boiled eggs
- 2 ripe avocados
- 1 cup diced celery
- 2 tbsp Dijon mustard
- 1/2 cup mayonnaise (or Greek yogurt)
- Salt and pepper to taste
- 2 tbsp fresh chives or dill
Instructions
- Boil the eggs in a saucepan covered with cold water. Bring to a boil over medium heat, cover, and remove from heat. Let sit for 12 minutes, then cool under running water.
- Slice avocados in half lengthwise and remove pits. Scoop out some flesh from each half to create space for the egg salad.
- Peel and finely chop the cooled eggs. In a mixing bowl, combine chopped eggs, diced celery, chives (or dill), Dijon mustard, mayonnaise, salt, and pepper; mix well.
- Generously fill each avocado half with the egg salad mixture using a spoon or spatula.
- Optionally garnish with extra chives before serving immediately or chilling briefly.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 avocado half (120g)
- Calories: 280
- Sugar: 2g
- Sodium: 410mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 370mg