Ingredients
Eggs
- 4 hard boiled eggs
Salad Mix
- 1 large avocado
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/4 cup mayonnaise
- 1 tsp Dijon mustard
- 1 tsp apple cider vinegar or lemon juice
- 1 tbsp chopped green onion
Instructions
- Boil the Eggs: Prepare four hard boiled eggs using your preferred method, then cool and peel them. For perfectly cooked eggs, boil water, add eggs carefully, cook for 9-12 minutes, then transfer to ice water to stop cooking.
- Prepare Eggs: Slice the eggs in half lengthwise, carefully remove the yolks, and place the yolks in a bowl. Chop the egg whites into small pieces and set aside.
- Mash Yolks and Avocado: In the bowl with the yolks, add the peeled avocado and mash together until smooth and creamy. This mixture provides the creamy base for the salad.
- Add Seasonings: Stir in the apple cider vinegar or lemon juice, sea salt, black pepper, mayonnaise, and Dijon mustard into the mashed avocado and yolk mixture until well combined.
- Combine Egg Whites and Green Onion: Fold in the chopped egg whites and chopped green onion gently to maintain some texture and freshness within the salad.
- Final Seasoning: Taste the salad and adjust seasoning as needed with additional salt and pepper to suit your preference. Serve chilled.
Notes
- Serving Size: 1/3 cup
- Net Carbs per Serving: 2 grams
- Great as a sandwich filling, salad topping, or enjoyed on its own.
- For a lighter option, use low-fat mayonnaise.
- Store leftovers in an airtight container in the refrigerator for up to 2 days to maintain freshness.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Carb
