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🥑🥚 Avocado Salad with Boiled Eggs
Creamy • Fresh • High-Protein • Ready in 10 Minutes
This avocado egg salad is light yet filling, packed with healthy fats and protein — perfect for breakfast, lunch, or a quick keto/low-carb meal.
⏱ Time & Yield
Prep: 10 minutes
Cook (eggs): 8–10 minutes
Serves: 2–3
🛒 Ingredients
- 3 hard-boiled eggs, chopped
- 2 ripe avocados, diced
- 1 tbsp lemon or lime juice
- 1 tbsp olive oil
- 2 tbsp red onion, finely chopped (optional)
- 1 tbsp fresh parsley or cilantro, chopped
- ¼ tsp salt
- ¼ tsp black pepper
Optional add-ins: cucumber, cherry tomatoes, mustard, Greek yogurt, chili flakes
👩🍳 Instructions
1️⃣ Boil eggs
Place eggs in cold water, bring to boil, then simmer 9 minutes. Cool and peel.
2️⃣ Prepare base
In a bowl, gently combine chopped eggs and avocado.
3️⃣ Dress
Drizzle with lemon juice and olive oil. Add salt and pepper.
4️⃣ Finish
Fold in onion and herbs. Taste and adjust seasoning.
5️⃣ Serve immediately
🥗 Nutrition (per serving – approx)
- Calories: ~260
- Protein: ~11–13 g
- Fat: ~22 g
- Carbs: ~9 g
- Fiber: ~6 g
- Net carbs: ~3 g
- Sugar: ~1 g
✔ Keto-friendly
✔ Diabetic-friendly
✔ High satiety
✔ Gluten-free
💡 Tips & Variations
• High-protein: add grilled chicken, tuna, or cottage cheese
• Creamier: mash half the avocado
• Spicy: add jalapeño or hot sauce
• Mediterranean: add feta & olives
• Meal prep: keep avocado separate until serving
