Creating the Low Carb Creamy Avocado Egg Salad is easy and straightforward. Follow these simple steps:

1. Boil the Eggs: Place the eggs in a saucepan and cover with water. Bring to a boil over medium-high heat. Once boiling, cover the pan and remove it from heat. Let sit for 10-12 minutes.
2. Cool the Eggs: After the eggs have finished cooking, transfer them into a bowl of ice water to cool for about 5-10 minutes. This makes peeling easier.
3. Peel and Chop the Eggs: Once cooled, peel the eggs and chop them into bite-sized pieces.
4. Prepare the Avocado: In a medium bowl, mash the ripe avocado with a fork until creamy.
5. Mix Ingredients: Add the chopped eggs, lemon juice, red onion, cilantro, salt, and pepper to the mashed avocado. Stir gently until well mixed.
6. Taste and Adjust: Sample the salad and adjust seasoning if necessary. You can add more lemon juice or salt as desired.
7. Chill (Optional): Cover the bowl with plastic wrap and refrigerate for at least 15 minutes for optimal flavor infusion.
8. Serve: Once ready, serve immediately or store in an airtight container in the fridge.

These simple steps will guide you in crafting a delightful creamy avocado egg salad that’s both delicious and healthy.