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:
- 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.
- In a medium bowl, mash the avocados with a fork until slightly chunky.
- Add the chopped eggs, mayonnaise, Dijon mustard, lemon juice, salt, and pepper to the mashed avocados. Stir gently to combine.
- Sprinkle with chopped chives before serving.
- Enjoy the salad on its own, in lettuce wraps, or as a filling for keto-friendly bread.