Keto Avocado Egg Salad

1Place eggs (6 large) 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 (6 large).

2Drain the hot water and transfer the eggs (6 large) to an ice bath for at least 5 minutes to stop the cooking process and make them easier to peel.

3Once cooled, peel the hard-boiled eggs (6 large) and chop them into bite-sized pieces. Set aside in a large mixing bowl.

4Halve the avocados, remove the pits, and scoop the flesh into the bowl with the chopped eggs (6 large). Mash the avocado with a fork until mostly smooth, leaving some small chunks for texture.

5Add mayonnaise, Dijon mustard (1 tbsp), chopped chives, chopped parsley, garlic powder (½ tsp), onion powder (¼ tsp), salt, and black pepper to the bowl. If desired, add a pinch of red pepper flakes for a subtle kick.

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

7Serve 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.