American 12 min

Keto Egg Salad Stuffed Avocado

Name: Keto Egg Salad Stuffed Avocado
Total time: 12 min
Yield: 2 servings
Cuisine: American
Ingredients: 6 large eggs; 2 ripe avocados; 3 tablespoons mayonnaise; 1 teaspoon Dijon mustard; 2 tablespoons fresh chives; 1 tablespoon lemon juice; ½ teaspoon paprika; Salt and black pepper to taste; Optional: crumbled bacon on top

ketolow-carbhigh-proteingluten-freequick

Ingredientsfor 2

480

Cal

24g

Protein

Carbs

40g

Fat

16 large eggs
22 ripe avocados
33 tablespoons mayonnaise
41 teaspoon Dijon mustard
52 tablespoons fresh chives
61 tablespoon lemon juice
7½ teaspoon paprika
8Salt and black pepper to taste
9Optional: crumbled bacon on top

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Instructions

1
Hard boil eggs: place in cold water, bring to a boil, cover and remove from heat, rest 10 minutes. Transfer to an ice bath immediately and peel once cool.
2
Chop eggs into a mix of small and medium pieces. Mix with mayonnaise, Dijon, chives, lemon juice, salt, and pepper. Taste and adjust seasoning.
3
Halve avocados and remove pits. Scoop out a bit of extra avocado to make a larger well. Brush cut surfaces with a little lemon juice to prevent browning.
4
Fill each avocado half generously with egg salad. Dust with paprika. Top with crumbled bacon if desired. Serve immediately as a high-protein, ultra low-carb lunch.