Keto Egg and Avocado Salad Lettuce Wraps
These Keto Egg Salad Wraps with Avocado are perfect for a vegetarian lunch and are full of healthy fats to keep your body fueled. Course: Lunch, Side Dish, SnacksCuisine: American, Australian, BritishPrep Time: 10 minutesCook Time: 1 minuteTotal Time: 10 minutesServings: 4 servesCalories: 136kcalAuthor: Gerri
Equipment
- Eggs Slicer
Ingredients
- 4 eggs boiled
- 1 medium Avocado
- 2 teaspoons Lemon Juice
- 3 tablespoons mayonnaise
- 2 tablespoons chives finely chopped
- 1/2 teaspoons Salt
- 1/4 teaspoon Pepper
- 8 leaves baby cos lettuce or romaine
Instructions
- Using an egg slicer, slice the boiled eggs using a dicing method. First place the egg on it’s side and slice, gently lift the egg, without separating the slices. Place the egg on its base and slice from top to bottom, add to a mixing bowl.
- Dice the avocado and add to the eggs.
- Add the lemon juice, mayonnaise, chives, salt and pepper to the bowl and mix gently.
- Add ¼ cup of the mixture into each lettuce leaf and enjoy.
Notes
Nutrition
Serving: 65g | Calories: 136kcal | Carbohydrates: 0g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 168mg | Sodium: 419mg | Potassium: 60mg | Sugar: 0g | Vitamin A: 305IU | Vitamin C: 1.8mg | Calcium: 25mg | Iron: 0.8mg
