Who Knew Egg Salad Could Look This Good

Ingredients

10 hard-boiled eggs

1 tsp paprika (or to taste)

1/4 cup mayo

Salt & pepper to taste

1/2 tsp Dijon mustard (optional)

1 ripe avocado, chopped

1 cup shredded mozzarella (or enough to cover pan bottom)

Fresh parsley for garnish

Directions

Peel and separate the yolks and whites of the eggs.

Mash yolks with paprika, mayo, salt, pepper, and mustard.

Chop the whites and avocado, then fold into yolk mix.

Melt mozzarella in a pan until golden underneath.

Place a foil-wrapped spoon in the center and wrap the cheese to form a cone.

Let it cool and firm up in a jar.

Fill with the egg salad, sprinkle parsley, and devour!

Video credit: @keto_apprentice

This creative twist on egg salad hits all the right notes: high-protein, low-carb, gluten-free, and full of creamy, cheesy satisfaction. A perfect keto snack that’s anything but boring.