Are you tired of boring lunches that leave you unsatisfied and craving more? Get ready to revolutionize your midday meal with our mouthwatering Egg Salad Stuffed Avocado – a perfect blend of creamy, protein-packed goodness that's not just a recipe, but a culinary experience! This simple yet elegant dish transforms ordinary ingredients into an extraordinary meal that will have you falling in love with healthy eating all over again.
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 hard-boiled eggs, chopped
- 1 avocado, halved and pitted
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- 1 tablespoon chopped chives
Instructions
- Prepare the hard-boiled eggs by placing eggs in a pot of cold water, bringing to a boil, then removing from heat and letting sit covered for 10-12 minutes. Immediately transfer eggs to an ice bath to stop cooking.
- Carefully peel the hard-boiled eggs and chop them into small, uniform pieces using a sharp knife.
- Cut the avocado in half lengthwise and remove the pit. Use a spoon to create a slightly larger cavity in each avocado half to accommodate the egg salad mixture.
- In a medium bowl, combine the chopped eggs, mayonnaise, Dijon mustard, salt, and pepper. Mix gently until ingredients are well incorporated but eggs remain slightly chunky.
- Spoon the egg salad mixture into the prepared avocado halves, filling them generously and mounding slightly.
- Garnish the stuffed avocados with freshly chopped chives for added flavor and visual appeal.
- Serve immediately at room temperature, or chill for 15-20 minutes if you prefer a cooler dish.
Tips
- Choose ripe, but firm avocados to ensure they can hold the egg salad without falling apart.
- For the creamiest egg salad, use room temperature eggs and mayonnaise.
- Don't overmix the egg salad – keeping it slightly chunky provides better texture.
- If preparing ahead, add the chives just before serving to maintain their fresh flavor and color.
- For extra flavor, consider adding a sprinkle of smoked paprika or a dash of hot sauce to the egg salad mixture.
- To prevent browning, squeeze a little lemon juice over the avocado before adding the egg salad.
- For a lighter version, substitute Greek yogurt for some of the mayonnaise.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 10g
Protein: 12g
Fat: 28g
Saturated Fat: 5g
Cholesterol: 190mg
