Avocado Egg Salad Cups
Creamy and flavorful avocado egg salad served in crisp lettuce cups for a delightful keto-friendly snack.
15 min
Prep
10 min
Cook
4
Serves
230
Calories
Macros · per serving
10g protein
6g carbs
20g fat
Ingredients
For 4 servings
- 2 avocado
- 4 hard-boiled egg
- 2 tablespoon mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon dijon mustard
- salt — to taste
- black pepper — to taste
- 2 green onion
- 8 romaine lettuce leaves
Instructions
- 1
Peel and dice the hard-boiled eggs and set aside.
- 2
Halve and pit the avocados, then scoop the flesh into a mixing bowl.
- 3
Mash the avocado with a fork until smooth.
- 4
Add mayonnaise, lemon juice, dijon mustard, salt, and pepper to the mashed avocado and mix well.
- 5
Fold in the diced eggs and chopped green onions until combined.
- 6
Spoon the avocado egg salad into the lettuce leaves.
- 7
Serve immediately or chill in the refrigerator for 10 minutes before serving.
Cook it this week.
NeatEat plans Avocado Egg Salad Cups — and the rest of your week — around your budget, groceries included.