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.
So I was searching around for a few new ways to accommodate to an avocado-centric lifestyle and came across an avocado stuffed with egg salad. Sounded good enough to try, so I did. Added a few spins of my own and this was the end product. A delightfully delicious and fresh lunch that is super quick to make and super easy to eat.
If you’re wondering how to get great eggs when you boil them (trust me, I used to be the best at ripping off half the whites by the time I was finished peeling them) then check out my post on How to Boil Eggs. I’ve never had a badly peeled egg since I started using this method!
Hope you guys enjoy!
Yields 6 servings of Egg Salad Stuffed Avocado
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!
| Egg Salad Stuffed Avocado | Calories | Fats(g) | Carbs(g) | Fiber(g) | Net Carbs(g) | Protein(g) |
| 6 large hard boiled eggs | 429 | 28.53 | 2.16 | 0 | 2.16 | 37.68 |
| 1/3 medium (36.3 g) red onion | 15 | 0.04 | 3.39 | 0.6 | 2.79 | 0.4 |
| 3 medium (120 g) ribs celery | 19 | 0.2 | 3.56 | 1.9 | 1.66 | 0.83 |
| 4 tablespoons mayonnaise | 520.4 | 56.76 | 0.92 | 0 | 0.92 | 2.32 |
| 2 teaspoons brown mustard | 6 | 0.33 | 0.58 | 0.4 | 0.18 | 0.37 |
| 2 tablespoons fresh lime juice | 8 | 0.02 | 2.59 | 0.1 | 2.49 | 0.13 |
| 1 teaspoon hot sauce | 1 | 0.02 | 0.08 | 0 | 0.08 | 0.02 |
| ½ teaspoon cumin | 4 | 0.23 | 0.46 | 0.1 | 0.36 | 0.19 |
| 3 medium avocados | 681 | 62.87 | 35.25 | 27.7 | 7.55 | 8 |
| Totals | 1683.4 | 149 | 48.99 | 30.8 | 18.19 | 49.94 |
| Per Serving(/6) | 280.57 | 24.83 | 8.17 | 5.13 | 3.03 | 8.32 |
Egg Salad Stuffed Avocado
Ingredients
- 6 large hard boiled eggs
- ⅓ medium red onion
- 3 ribs celery
- 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
Instructions
- Prep all ingredients by chopping eggs, onion, and celery.
- Combine in a bowl with all of the ingredients except for avocado.
- Slice avocado in half and take the pit out.
- Spoon egg salad into avocado.
