This salad is packed with healthy fats and protein, making it an excellent choice for a high-protein lunch that aligns with keto diet principles.
Ingredients
Scale:
4 large eggs
1 ripe avocado
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
2 tablespoons finely chopped red onion
2 tablespoons chopped fresh herbs (such as dill or chives)
Salt and pepper to taste
1/4 cup cooked bacon, crumbled (optional)
1/4 cup diced celery (optional)
Instructions
Boil the Eggs: Place the eggs in a saucepan, cover them with water, and bring to a boil over medium-high heat. Once boiling, cover the pot, remove it from heat, and let it sit for 12-14 minutes.
Prepare the Avocado: Cut the ripe avocado in half, remove the pit, and scoop the flesh into a mixing bowl. Mash it gently with a fork until creamy but still retains some texture.
Add Other Ingredients: To the mashed avocado, add the Dijon mustard, fresh lemon juice, chopped red onion, and fresh herbs. Mix thoroughly until well combined.
Cool and Chop the Eggs: Transfer the eggs to an ice bath to cool, then peel and chop them into bite-sized pieces.
Combine Everything: Fold the chopped eggs into the avocado mixture gently, season with salt and pepper to taste.
Chill and Serve: Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.
