Bio Keto Avocado Egg Salad

Ingredients:

• 2 ripe organic avocados
• 4 organic free-range eggs
• 2 tablespoons organic mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh organic lemon juice
• Salt and freshly ground black pepper to taste
• 2 tablespoons chopped fresh organic chives

Instructions:

1. Place the eggs in a saucepan and cover with water. Bring to a boil, then reduce heat and let simmer for 10 minutes. Remove from heat, drain, and cool the eggs under cold running water. Peel and chop them.
2. In a medium bowl, mash the avocados with a fork until slightly chunky.
3. Add the chopped eggs, mayonnaise, Dijon mustard, lemon juice, salt, and pepper to the mashed avocados. Stir gently to combine.
4. Sprinkle with chopped chives before serving.
5. Enjoy the salad on its own, in lettuce wraps, or as a filling for keto-friendly bread.