Egg Salad Stuffed Avocados
Why This Is Strictly Keto
Store-bought mayonnaise is usually made with soybean oil; this recipe uses a soy-free avocado oil mayo instead, so the only fats in the bowl come from real eggs and avocado. There’s no bread, no crackers, nothing to scoop this with beyond a spoon and the avocado shell itself.
Ingredients
- 6 large eggs, hard-boiled and diced
- 2 ripe avocados, halved and pitted
- 1/4 cup avocado oil mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh chives, chopped, plus more for garnish
- Salt and freshly ground black pepper, to taste
- Paprika, for garnish (optional)
Instructions
Boil the eggs: Place the eggs in a saucepan and cover with cold water. Bring to a boil, then cover, remove from heat, and let stand 10 minutes. Cool in an ice bath, then peel and dice.
Scoop the avocados: Halve and pit the avocados. Scoop about a tablespoon of flesh from each half into a mixing bowl and mash lightly, leaving the rest intact in the shells.
Mix the salad: Add the diced eggs, mayonnaise, mustard, lemon juice, chives, salt and pepper to the mashed avocado. Stir gently to combine.
Stuff and serve: Spoon the egg salad into the avocado shells, mounding it generously. Garnish with extra chives and a dusting of paprika. Serve immediately.
Nutritional Info (per serving, approximate)
| Calories | Fat | Protein | Net Carbs |
|---|---|---|---|
| ~220 kcal | 18g | 9g | 3g |
Tips
- A squeeze of extra lemon juice over the exposed avocado shell keeps it from browning if you’re making these ahead.
- For a firmer scoop, chill the assembled avocados 15 minutes before serving.
- Swap the chives for finely diced red onion or a pinch of smoked paprika for a different flavor twist.
