How To Make Egg Salad Stuffed Avocado


Normally I’m one of the very few people on this planet that actually says, “I hate avocados.” I just kept seeing so many people loving them and loving them, so I decided to give them a try again.

When I was growing up, I actually had an avocado tree and I just never liked the taste, texture, or really anything about the suckers. But lately I just wanted to like them so much that I bought a bag. Boy oh boy, my tastes have changed or something because I really love them now! Salt and pepper alone on them makes them good enough to just eat raw.


The Preparation

6 large hard boiled eggs

1/3 medium red onion

3 celery, ribs

4 tablespoons mayonnaise

2 teaspoons brown mustard

2 tablespoons fresh lime juice

1 teaspoon hot sauce

½ teaspoon cumin

Salt and pepper to taste

3 medium avocados


The Execution

1. This recipe is super fast and simple. You’ll have to have pre-made hard boiled eggs, though. If you need help making them, take a look at the article I wrote on how to make hard boiled eggs.

Start by prepping the ingredients. Lay out 3 stalks celery, 1/3 red onion, and your 6 hard boiled eggs onto a cutting board.

2. Chop all of the ingredients up into bite size chunks. You can vary in size of chunks to add different textures throughout.

3. In a bowl, add all of your ingredients. The vegetables and eggs, 4 tbsp. Mayonnaise, 2 tsp. Brown Mustard, 2 tbsp. Fresh Lime Juice, 1 tsp. Hot Sauce, 1/2 tsp. Cumin and Salt and Pepper to taste.

4. Mix everything together well until it’s all combined and the ingredients are distributed well.

5. Slice open your avocados using a sharp knife. Hit the pit of the avocado using the knife and twist to remove it. If you want a cheap and pretty awesome chef’s knife, check it out on amazon. Seriously, they have everything on that site!

6. Spoon the mixture into the hole of the avocado and add a little more hot sauce. Add chives to garnish if you’d like and eat! In the photo I don’t use that much eggs salad, but I highly suggesting adding some more egg salad to it for a fast and easy lunch!

Per each half avocado stuffed with egg salad, you’re looking at 280.57 Calories, 24.83g Fats, 3.03g Net Carbs, and 8.32g Protein. Add a bit of salt and pepper on top with a little extra fresh lime juice and you have a great lunch!

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