Recipes › Lunch

• Lunch
• 20 min
• Dairy-Free
• Gluten-Free
• Halal
• Kosher
• Pescatarian
• Vegetarian

Egg and avocado salad

Keto egg salad with avocado, chives and mustard in lettuce wraps.

Calories

395

Protein

21 g

Carbs

10 g

Fat

31 g

Per serving. Makes 2 servings.

Ingredients

• 6 Eggs
• 1 Avocado
• 1 tbsp Mayonnaise
• 1 tsp Dijon mustard
• 1 tbsp Chives
• 150 g Romaine lettuce

Contains: Eggs, Mustard. Always check the labels of what you buy.

Method

1. Lower the eggs into boiling water and boil for 9 minutes. Cool in cold water, then peel and roughly chop.
2. Mash the avocado with the mayonnaise and mustard until fairly smooth.
3. Finely chop the chives and fold them into the avocado with the eggs, keeping some chunks.
4. Separate the lettuce leaves and spoon the egg salad into them.

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