About
This refreshing take on egg salad utilises our zesty avo lime mayo as a dressing for chopped hard boiled eggs. You will want to make the whole batch of mayo as per the recipe to have enough to coat the eggs.
With a citrus twist and fragrant cilantro, this simple salad makes a great addition to the summer BBQ.
This recipe serves 2 as a lunch but would also work well as 4 individual snacks.
Ingredients
- 4 medium egg
- 4 leaf, inner romaine lettuce
- 4 servings keto avo lime mayo dressing
- 1 tablespoon cilantro
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Add the eggs to a small saucepan and cover with cold water. Bring to a boil before reducing to a simmer for 7 minutes.
- Drain the hot water and rinse the eggs immediately in cold water to cool. Once cold enough to handle, peel off the shells.
- Roughly chop the eggs and add to a mixing bowl. Season with a little salt and pepper.
- Pour the avo mayo dressing over the eggs and mix well to combine, coating all the egg in the mayo.
- Divide the egg mixture evenly between 4 lettuce leaves and scatter with fresh cilantro to serve.
Nutrition Facts
- Servings: 2
- Calories: 580.6kcal (per serving)
- Fat: 57.5g (per serving)
- Carbs: 6.8g (per serving)
- Protein: 12.5g (per serving)
