Ditch that tired egg salad recipe you learned to make when you were a kid and try something new and keto-friendly. Add a little kick to your dish with horseradish, or substitute a portion of your mayo with some delicious avocado for a creamy southwest angle. And enjoy!

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✅Egg Salad with Avocado
Serves 2
Total Carbs/Serving: 8g
Total Net Carbs/Serving: 2.7g
Nutrition: 510 Calories/19.8g Protein/46.6g Fat/8g Carbs/5.4g Fiber

➡Ingredients
1 Medium Hass Avocado, peeled and pit removed
Juice from ½ a lime, about 1 tbsp.
6 large eggs, hard-boiled and shells peeled
2 Celery Sticks, diced
¼ C Mayonnaise
1 tbsp. Dijon mustard
¼ tsp. Ground cumin
Sea salt and ground black pepper, to taste
1 tsp. Tabasco sauce
Chili powder for garnish

➡Directions
1. Place avocado in mixing bowl and, using a fork, begin mashing it to break it apart.
2. Pour in lime juice and stir until avocado is smooth and creamy.
3. Chop eggs into desired consistency – as chunky or fine as you like. Place eggs in mixing bowl along with the celery, mayonnaise, mustard, cumin, salt and pepper, and Tabasco. Mix well.
4. Place egg salad in an airtight container and chill for an hour before serving.

✅Horseradish Egg Salad
Serves 2
Total Carbs/Serving: 3.8g
Total Net Carbs/Serving: 2.2g
Nutrition: 654 Calories/18.7 Protein/67.2g Fat/3.8g Carbs/1.6g Fiber

➡Ingredients
6 large eggs, hard-boiled and shells peeled
3 Celery Sticks, diced
1/2 C Mayonnaise
1 tbsp. Dijon mustard
2 tbsp. Horseradish
1 tbsp. MCT oil (optional; can also use 1 tbsp. of rendered bacon fat)
Sea salt and ground black pepper, to taste
1-2 tbsp. Fresh dill, chopped
1 tbsp. Fresh chives, chopped

➡Directions
1. Chop eggs into desired consistency – as chunky or fine as you like. Place eggs in mixing bowl along with the celery, mayonnaise, mustard, horseradish, MCT oil (if using), salt and pepper, dill and chives. Mix well.
2. Place egg salad in an airtight container and chill for an hour before serving.