Egg salad stuffed avocado
User Reviews
4.9
27 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 -5 people as main salad (with 2 avocados each) or for 8-10 as an appetizer
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Cuisine
South American, American, Ecuadorian
Egg salad stuffed avocado
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Egg salad stuffed avocado recipe prepared with ripe avocados and stuffing them with a salad of hard-boiled eggs, radish, red onion, celery, mayo (and/or yogurt), mustard, lime juice, cumin and jalapeños.
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Ingredients
Egg salad ingredients
- 8 egg peeled and diced, hard-boiled
- ½ cup radish about 3-4 radishes, finely diced
- ½ cup red onion about ¼ of a large onion, finely diced
- ½ cup celery about 2 stalks, finely diced
- 2 tablespoons mayonnaise homemade or store-bought
- 2 tablespoons PLAIN yogurt unsweetened
- 2 teaspoons mustard
- 2 tablespoons lime juice fresh; or lemon juice
- ½ teaspoon cumin powder
- 1 jalapeño deveined and seeds removed, finely chopped - optional
- salt to taste
- black pepper to taste
Avocado stuffing ingredients
- 4-5 avocado cut in halves, seeds removed and peeled, ripe but firm
- 2 tbs lime juice fresh
- lettuce leaves
- salmon roe for garnishing
- red onion for garnishing, pickled with lime
- dill or your favorite herb, fresh sprigs
Instructions
For the egg salad
- Combine the diced hard-boiled eggs, radish, red onion, celery, mayonnaise and/or yogurt, mustard, lime juice, and cumin powder in a large bowl. Mix well.
- Add the diced jalapeño (if using) and salt/pepper to taste.
- Use immediately or save the egg salad in the refrigerator until ready to stuff the avocados.
For the stuffed avocados
- Drizzle the peeled avocado halves with the lime juice, this will slow down the darkening process.
- Stuff the avocados with 1-2 spoonfuls of the egg salad.
- Place the egg salad stuffed avocados on top of lettuce leaves. Garnish with your choice of fresh dill, salmon roe and/or red pickled onions.
- Serve immediately.
Genuine Reviews
User Reviews
Overall Rating
4.9
27 reviews
Excellent
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