Avocado Egg Salad Boats
Nutritional Information
27 mins
2 servings
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18g Carbs
1g Sugar
Creamy, whole-food egg salad served inside halved avocados — no mayonnaise or oils. Crunch from celery and green onion keeps this fresh and satisfying while staying keto.
This recipe is originally for 2 servings. How many are you cooking for today?
Ingredients
- 4 larges pasture-raised eggs
- 2 mediums ripe avocados
- 1 stalk celery, finely diced
- 1 tablespoon fresh chives, chopped
- 1 teaspoon lemon juice
- 1 pinch sea salt
- 1 pinch black pepper
Instructions
1
Hard-boil eggs (10–12 minutes), cool in cold water, peel and chop coarsely.
2
Scoop egg into a bowl, mash slightly. Add diced celery, chives, lemon juice, salt and pepper; mix to combine.
3
Halve avocados and remove pits. Spoon egg mixture into avocado halves and serve chilled or at room temperature.
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