Egg salad stuffed avocado

Name: Egg salad stuffed avocado
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 -5 people as main salad (with 2 avocados each) or for 8-10 as an appetizer
Ingredients: 8 hard-boiled eggs; ½ cup finely diced radishes; ½ cup finely diced red onion; ½ cup finely diced celery; 2 tablespoons mayonnaise; 2 tablespoons unsweetened plain yogurt; 2 teaspoons of mustard; 2 tablespoons of fresh lime or lemon juice; ½ teaspoon cumin powder; 1 Jalapeño; salt and pepper to taste; 4-5 ripe but firm avocadoes; 2 tbs fresh lime juice; lettuce leaves; Salmon roe for garnishing; Lime pickled red onions; Fresh sprigs of dill

User Reviews

4.9

27 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
4 -5 people as main salad (with 2 avocados each) or for 8-10 as an appetizer
Course
Salad, Appetizer
Cuisine
South American, American, Ecuadorian

Egg salad stuffed avocado

Iris Warren

Report

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.

Share:

I Made This!

Be the first!

Print

11 people printed this

Save this

Be the first!

Ingredients

Servings

Egg salad ingredients

8 hard-boiled eggs peeled and diced
½ cup finely diced radishes about 3-4 radishes
½ cup finely diced red onion about ¼ of a large onion
½ cup finely diced celery about 2 stalks
2 tablespoons mayonnaise homemade or store-bought
2 tablespoons unsweetened plain yogurt
2 teaspoons of mustard
2 tablespoons of fresh lime or lemon juice
½ teaspoon cumin powder
1 Jalapeño deveined and seeds removed, finely chopped - optional
salt and pepper to taste

Avocado stuffing ingredients

4-5 ripe but firm avocadoes cut in halves, seeds removed and peeled
2 tbs fresh lime juice
lettuce leaves
Salmon roe for garnishing
Lime pickled red onions for garnishing
Fresh sprigs of dill or your favorite herb

Add to Shopping List

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.