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| Low-Carb Avocado Egg Salad |
Looking for a quick, low-carb meal that’s creamy, satisfying, and takes less than 10 minutes to make? This Avocado Egg Salad is rich in protein, loaded with healthy fats, and perfect for anyone following a keto or low-carb lifestyle. Whether you serve it on crisp lettuce leaves, low-carb bread, or enjoy it straight from the bowl, this recipe will keep you full for hours—thanks to avocado’s unique nutrient profile.
Why Avocado Egg Salad Is a Smart Low-Carb Choice
Avocados aren’t just delicious—they’re a nutritional powerhouse. They’re high in monounsaturated fats, which help slow digestion and keep you feeling satisfied (Wien et al., Nutrition Journal, 2013). Pair that with protein-packed boiled eggs and you’ve got a meal that’s not only tasty but also supports stable blood sugar levels—key for managing cravings on a low-carb diet.
Ingredients
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2 boiled eggs, chopped
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1 ripe avocado, mashed
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1 tbsp Greek yogurt (adds creaminess & probiotics)
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1 tsp lemon juice (for freshness & to prevent browning)
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Salt & pepper, to taste
Instructions
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Mash the avocado in a medium bowl until smooth.
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Add chopped eggs, Greek yogurt, lemon juice, salt, and pepper.
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Mix well until everything is combined.
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Serve immediately on lettuce leaves, low-carb bread, or with veggie sticks.
Serving Tips & Variations
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Add chopped fresh herbs like dill or parsley for extra flavor.
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Sprinkle paprika or chili flakes for a spicy kick.
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Use sour cream instead of Greek yogurt for a richer texture.
💡 Nutrition Tip: Avocado’s healthy fats help increase the absorption of fat-soluble vitamins like A, D, E, and K when paired with other nutrient-rich foods.
Ever wondered why avocado keeps you feeling full for hours? It’s not just the fat content—it’s also the fiber and unique fatty acid profile that send powerful satiety signals to your brain. I’ll break down the science in my next post!
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