Swapping half the mayo for mashed avocado turns an old lunchbox standby into something creamier and considerably lower in carbs than the bread you'd normally pile it on. Eat it by the spoonful or wrapped in lettuce leaves.
Ingredients
- 6 large eggs, hard-boiled and peeled
- 1 large ripe avocado
- 2 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 2 celery stalks, finely diced
- 2 tbsp fresh chives, chopped
- Salt and black pepper to taste
- Lettuce leaves for wrapping (optional)
Instructions
- Chop hard-boiled eggs and place in a large bowl.
- Mash avocado in a separate bowl until mostly smooth.
- Combine avocado, mayonnaise, and Dijon mustard with the eggs. Fold gently to combine.
- Stir in celery and chives. Season with salt and pepper.
- Serve chilled, plain or wrapped in lettuce leaves.
Nutrition Facts (per serving)
| Calories | 380 |
| Total fat | 32g |
| Total carbohydrates | 8g |
| Dietary fiber | 5g |
| Net carbs | 3g |
| Protein | 18g |
| Sodium | 340mg |
Why This Is Good for Your Gut
Avocado contributes soluble fiber and monounsaturated fat that support a healthy gut lining, all while keeping net carbs down around 3 grams per serving. Eggs are a complete protein that digests easily, and celery adds crunch and additional fiber without adding meaningful carbohydrate.
Make a double batch on Sunday and lunch is solved through Wednesday. For a similar low-carb lunch, see our guide to finding a low-carb approach your gut can live with.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
