Ingredients
Equipment
Method
- Place 4 eggs in a medium pot and cover with cold water by about 1 inch. Bring to a rolling boil over high heat.
- Once boiling, immediately turn off the heat, cover the pot with a lid, and let the eggs sit undisturbed for 12 minutes.
- Meanwhile, prepare an ice bath by filling a large bowl with ice water.
- After 12 minutes, transfer the eggs to the ice bath using a slotted spoon and let them cool completely, about 5 minutes.
- Peel the cooled eggs and chop them into bite-sized pieces. Set aside.
- Halve the avocado, remove the pit, and scoop the flesh into a mixing bowl.
- Mash the avocado with a fork until mostly smooth with a few small chunks remaining for texture.
- Add lemon juice, salt, black pepper, and garlic powder to the mashed avocado. Stir well to combine. Taste and adjust seasonings as needed.
- If using fresh herbs, fold in the chopped dill and chives.
- Gently fold the chopped hard-boiled eggs into the seasoned avocado mixture until evenly combined.
- Serve immediately with cherry tomatoes, cucumber slices, low-carb crackers, or raw vegetables. Alternatively, pack into airtight containers and refrigerate until ready to eat.
Nutrition
Notes
This recipe is naturally diabetic-friendly with only 8g of carbohydrates per serving, high protein content (14g), and healthy monounsaturated fats from avocado. The combination of protein and fat helps slow digestion and prevent blood sugar spikes. With 5g of fiber per serving, it also supports better glycemic control and cardiovascular health. This egg salad is keto-friendly, gluten-free, and contains no added sugars or processed ingredients.
