About this recipe

A creamy, satisfying keto-friendly egg salad that swaps out mayo-heavy dressing for ripe avocado, delivering rich flavor and healthy fats in every bite. Perfect for lettuce wraps, stuffed into avocado halves, or enjoyed straight from the bowl.

Instructions

1. 1

   Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil ^[over medium-high heat], then cover, remove from heat, and let sit for 10–12 minutes. Transfer eggs to an ice bath for 5 minutes, then peel and roughly chop.

2. 2

   In a large mixing bowl, mash the avocado flesh with a fork until mostly smooth but still slightly chunky. Stir in the lime juice and Dijon mustard until combined.

3. 3

   Add the chopped eggs, red onion, chives, and cilantro (if using) to the avocado mixture. Fold gently to combine — you want some texture, not a paste. Season with salt, black pepper, and chili flakes to taste.

4. 4

   Taste and adjust seasoning. Serve immediately in butter lettuce cups or avocado halves, garnished with pepitas or black sesame seeds.