Keto Egg Salad Crepe Cones Recipe

About this recipe

A delightful low-carb dinner option featuring creamy egg salad wrapped in keto-friendly crepes, perfect for solution seekers looking for a quick and satisfying meal.

Ingredients

• 85 g Hellmann'S Creamy Mayonnaise
• 1 pack (1 kg) Amul Diced Cheddar
• 100 g Lettuce Mix
• 1 pc Avocado Indian Premium Semi Ripe
• 1 pack (500 g) Praakritik Organic Coconut Flour
• 180 g Devavo Dijon Mustard Sauce (Classic French)

Instructions

1. 1. In a large bowl, mix together 1/2 cup mayonnaise and 1 tablespoon Dijon mustard until smooth.
2. 2. Gently fold in 2 ripe avocados, mashed, and 1 cup diced cheddar cheese until well combined.
3. 3. Lay each lettuce leaf flat on a clean surface with the best-looking side down.
4. 4. Place a small portion of the avocado mixture on each lettuce leaf, covering the center.
5. 5. Fold the lettuce leaf in half to form a semicircle, then bring the corners together to create a cone shape. Secure the cone with a toothpick.
6. 6. Use a small spoon or spatula to fill each lettuce cone with the remaining avocado mixture, ensuring even distribution.
7. 7. Arrange the filled lettuce cones on a serving plate and serve immediately for a fresh and satisfying dinner.