Follow these simple steps to prepare your Low Carb Creamy Avocado Egg Salad:

1. Boil the Eggs: Place eggs in a saucepan, cover with water, and bring to a boil. Once boiling, cover and remove from heat. Let it sit for 10-12 minutes.
2. Cool the Eggs: Transfer the eggs to a bowl of ice water to cool down quickly. This also makes peeling easier.
3. Prepare the Avocado: While the eggs are cooling, cut the avocado in half, remove the pit, and scoop the flesh into a bowl.
4. Mash the Avocado: Using a fork, mash the avocado until it’s creamy but still has some texture.
5. Add Other Ingredients: Stir in the mayonnaise, Dijon mustard, lime juice, green onion, salt, and pepper into the mashed avocado.
6. Peel and Chop Eggs: Once the eggs are cool, peel them and chop them into small pieces.
7. Combine: Gently fold the chopped eggs into the avocado mixture until well combined. Be careful not to mash the eggs.
8. Chill (Optional): For enhanced flavor, cover and refrigerate for at least 30 minutes before serving.
9. Adjust Seasoning: Taste and adjust seasoning with more salt, pepper, or lime juice if needed.

With these steps, you’ll create a creamy salad that is both nourishing and satisfying.