Keto Avocado Egg Salad

1.Place eggs in a saucepan and cover with cold water by about an inch. Bring to a rolling boil over high heat, then immediately remove from heat, cover, and let stand for 10-12 minutes for perfectly hard-boiled eggs.

2.Drain the hot water and transfer the eggs to an ice bath for at least 5 minutes to stop the cooking process and make them easier to peel.

3.Once cooled, peel the hard-boiled eggs and chop them into bite-sized pieces. Set aside in a large mixing bowl.

4.Halve the avocados, remove the pits, and scoop the flesh into the bowl with the chopped eggs. Mash the avocado with a fork until mostly smooth, leaving some small chunks for texture.

5.Add mayonnaise, Dijon mustard, chopped chives, chopped parsley, garlic powder, onion powder, salt, and black pepper to the bowl. If desired, add a pinch of red pepper flakes for a subtle kick.

6.Gently fold all ingredients together until well combined. Taste and adjust seasonings as needed.

7.Serve immediately, or cover and refrigerate for up to 2-3 days. This salad is excellent on lettuce wraps, celery sticks, or enjoyed straight from the bowl.