Creating Low Carb Creamy Avocado Egg Salad is simple when you follow these easy steps:

1. Boil the Eggs: Place the eggs in a medium pot and cover them with water. Bring to a boil, then reduce heat and simmer for 9-12 minutes.

2. Cool and Peel: After boiling, transfer the eggs to an ice bath or run them under cold water until cool. Peel the eggs and chop them into bite-sized pieces.

3. Prepare the Avocado: Cut the avocado in half, remove the pit, and scoop the flesh into a mixing bowl.

4. Mash the Avocado: Use a fork to mash the avocado until creamy but still chunky.

5. Add Mix-ins: Stir in the lime or lemon juice, mayonnaise, garlic powder, onion powder, salt, and pepper until well combined.

6. Combine: Gently fold in the chopped eggs, ensuring they are well coated with the creamy avocado mixture.

7. Taste and Adjust: Check for seasoning, adding more salt or pepper if needed.

8. Serve Chilled: You can serve right away or refrigerate for a short while for enhanced flavors.

9. Garnish: Optionally, sprinkle chopped cilantro or green onions on top before serving.

10. Enjoy! Savour every delicious bite of your Low Carb Creamy Avocado Egg Salad.