Egg salad is already creamy in its traditional form, but when you add some ripe avocado, it becomes even creamier. Avocados are an excellent addition to any diet, especially on a Keto diet, because they contain healthy fats and at least 20 vitamins. The celery in this recipe adds a little crunch and texture to this delicious salad, which you can scoop onto a bed of greens or spread on some Keto bread. With the price of eggs these days, you should think about how to use them in the best possible way; this Avocado Egg Salad recipe is a win-win!
Ingredients
5 hard-boiled eggs, chopped
2 avocados, chopped
2 Tbsp. plain yogurt
1 Tbsp. lemon juice
2 Tbsp. fresh chives, chopped fine
1/4 tsp. salt
1 tsp. yellow mustard
1/4 tsp. pepper
2 Tbsp. red onion, chopped
2 Tbsp. mayonnaise
1 Tbsp. Italian flat-leaf parsley, chopped
1 stalk celery, diced
Instructions
First, chop the hard-boiled eggs. In a medium-sized bowl, mash the avocado. Set each aside.
In a separate bowl, combine the yogurt, lemon juice, mustard, fresh chives, salt, pepper, red onion, mayonnaise, celery and parsley and mix until smooth and creamy; then, stir in the mashed avocado until combined and smooth.
Fold the dressing into the egg and avocado mixture.
Serve on a bed of salad greens or as a sandwich on your favorite bread. I used Keto bread, but this salad is tasty on any bread.
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