Egg Salad Stuffed Avocado
When I first discovered the magic of Egg Salad Stuffed Avocado, it was like a light bulb went off in my kitchen. I had been looking for something fresh yet filling for lunch, and this dish struck the perfect balance. Imagine a creamy, rich filling nestled in a vibrant green avocado — it’s a feast for the eyes as much as it is for the taste buds! The first time I made it, I happened to have a few friends over, and they couldn’t believe how simple and delicious it was. Each bite was a delightful combination of flavors and textures, and I knew I had stumbled upon a winner. If you’re looking for a healthy and satisfying meal, this Egg Salad Stuffed Avocado fits the bill perfectly.
Recipe Snapshot
5 mins
5 mins
0 mins
Medium
350 kcal
10 g
Keto, Gluten-Free, Low FODMAP
28 g
Packed Lunches, Kids Lunch Box, ice pack
Why This Egg Salad Stuffed Avocado Hits Different
It’s Healthy and Nutritious
The Egg Salad Stuffed Avocado is packed with protein from the hard boiled eggs and healthy fats from the avocado. This combination keeps you feeling full and energized, making it an excellent choice for a midday meal.
Quick and Easy to Prepare
With just a few minutes of prep, you can whip this dish up in no time. It’s perfect for busy weekdays or a relaxed weekend brunch. Anyone can make it, even if cooking isn’t your forte!
Versatile and Customizable
One of the best things about this recipe is how easily you can tweak it to fit your taste preferences. Want to add some herbs or spices? Go for it! You can make it your own.
Great for Meal Prep
If you’re looking to make your week a little easier, this dish is ideal for meal prep. You can prepare the egg salad in advance and store it in the fridge, so it’s ready to go when you need it.
Perfect for Any Occasion
Whether it’s a picnic in the park, a lunch at work, or a simple dinner at home, the Egg Salad Stuffed Avocado fits right in. It’s a dish that impresses without requiring a lot of effort.
Delicious and Satisfying
Who doesn’t love a good egg salad? The creamy texture combined with the rich flavor of the avocado creates a satisfying meal that never gets boring. You’ll find yourself coming back to it time and again!
Recipe Ingredients for Egg Salad Stuffed Avocado
The ingredients for this Egg Salad Stuffed Avocado come together beautifully to create a meal that is not just tasty, but also nourishing. Each ingredient plays a role in balancing flavor and texture. The combination of hard boiled eggs, creamy Greek yogurt or mayo, and zesty lemon juice gives the egg salad its unique and delightful flavor. And let’s not forget the star of the show — the avocado, which provides a rich, smooth base for the salad.
- 1 hard boiled egg – The main protein source, providing a satisfying base for the salad.
- 1 tablespoon Greek yogurt or mayo – Adds creaminess and flavor; choose according to your preference.
- ½ teaspoon yellow mustard – A touch of tanginess that rounds out the flavors perfectly.
- Pinch paprika – A sprinkle of this spice enhances the overall taste with a hint of smokiness.
- Pinch salt and pepper – Essential seasonings that elevate the dish.
- ½ ripe avocado, pitted – The creamy vessel that holds the egg salad; it’s the heart of this dish.
- 1 tablespoon lemon juice, about ½ lemon – Brightens the flavors and keeps the avocado fresh.
Egg Salad Stuffed Avocado Instructions
Making this Egg Salad Stuffed Avocado is a delightful process that’s as simple as it is satisfying. Follow these steps, and you’ll have a delicious meal in no time!
- Begin by finely chopping the hard boiled egg on a cutting board. Make sure to get nice, small pieces for a creamy texture.
- Transfer the chopped egg into a mixing bowl. Add in Greek yogurt or mayo, depending on your preference, along with the yellow mustard, paprika, salt, and pepper. Mix well until all ingredients are combined into a smooth mixture.
- Taste the mixture and adjust the creaminess by adding more mayo or yogurt if necessary. It should be creamy but not too runny.
- Next, remove the pit from the avocado and slice it in half. Scoop out a bit of the flesh to create space for the egg salad. This will enhance the overall flavor.
- Place the avocado halves in your lunch container. Squeeze some lemon juice over them to prevent browning and add flavor.
- Now, generously scoop the egg salad mixture on top of each avocado half, letting it mound up nicely. This is where the dish gets its satisfying appearance.
- If you prefer serving the avocado differently, you can score the flesh with a knife and scoop the pieces out directly into your lunch container, topping off with the egg salad.
- For a complete meal, pack some fresh fruit, veggies, or your favorite snacks into separate compartments or containers.
- Refrigerate everything until you’re ready to eat. If you need to take it on the go, don’t forget to add an ice pack to keep it cool and fresh!
Things Worth Knowing
- Egg Quality: Use fresh eggs for the best flavor and texture in your egg salad. Fresh eggs will not only taste better but also bind better.
- Avocado Selection: Choose ripe avocados that yield slightly when pressed. This ensures a creamy texture that complements the egg salad.
- Chop Finely: The finer you chop the egg, the creamier the texture will be. This allows the flavors to meld together smoothly.
- Seasoning Balance: Taste as you go. Adjusting salt, pepper, or lemon juice can transform the dish dramatically.
- Storage Tips: While the avocado can brown, the egg salad will keep well in the fridge for a few days if stored properly. Just keep them in separate containers until you’re ready to assemble.
Making Adjustments
Making this Egg Salad Stuffed Avocado offers plenty of opportunities for customization. Whether you want to tweak flavors or try new textures, here are some tips to consider:
- Storage: If you have leftovers, store the egg salad mixture in an airtight container in the fridge, but keep the avocado separate to prevent browning.
- Freezing: It’s not recommended to freeze the avocado, but the egg salad can be frozen for about a month. Just remember to let it thaw in the fridge before eating.
- Pairing: This dish pairs wonderfully with a side of mixed greens or a light soup for a complete meal.
- Variations: Feel free to experiment with adding diced celery or pickles for extra crunch or flavor!
- Extras: Top the egg salad with some microgreens or fresh herbs for an extra pop of flavor and color.
Best Served With
This Egg Salad Stuffed Avocado is versatile and can be served with various accompaniments. Here are some ideas to elevate your meal:
- Fresh Salads: Pair it with a light and refreshing salad to complement the richness of the avocado.
- Whole Grain Bread: Serve on toasted whole grain bread or a wrap for a heartier meal.
- Chips or Crackers: A crunchy side like pita chips or your favorite crackers can add a delightful texture contrast.
- Fruit: Fresh fruit like berries or apple slices balances the savory flavors beautifully.
- Occasions: Perfect for lunch, brunch, or even a light dinner, this dish can be a treat any day of the week!
FAQ
Conclusion
The Egg Salad Stuffed Avocado is a beautiful blend of flavors and textures, making it an unforgettable meal. It’s healthy, satisfying, and utterly delicious, perfect for any occasion. I encourage you to give this recipe a try — you’ll love how easy it is to prepare and how wonderful it tastes. Whether it’s for lunch, dinner, or meal prep, I’m sure you’ll find it to be a new favorite!
Egg Salad Stuffed Avocado
Equipment
- Packed Lunches
- Kids Lunch Box
- Ice Pack
Ingredients
- 1 hard boiled egg
- 1 tablespoon Greek yogurt or mayo
- ½ teaspoon yellow mustard
- 1 pinch paprika
- 1 pinch salt and pepper
- ½ ripe avocado, pitted
- 1 tablespoon lemon juice, about ½ lemon
Instructions
- Begin by finely chopping the hard boiled egg on a cutting board. Make sure to get nice, small pieces for a creamy texture.
- Transfer the chopped egg into a mixing bowl. Add in Greek yogurt or mayo, depending on your preference, along with the yellow mustard, paprika, salt, and pepper. Mix well until all ingredients are combined into a smooth mixture.
- Taste the mixture and adjust the creaminess by adding more mayo or yogurt if necessary. It should be creamy but not too runny.
- Next, remove the pit from the avocado and slice it in half. Scoop out a bit of the flesh to create space for the egg salad. This will enhance the overall flavor.
- Place the avocado halves in your lunch container. Squeeze some lemon juice over them to prevent browning and add flavor.
- Now, generously scoop the egg salad mixture on top of each avocado half, letting it mound up nicely. This is where the dish gets its satisfying appearance.
- If you prefer serving the avocado differently, you can score the flesh with a knife and scoop the pieces out directly into your lunch container, topping off with the egg salad.
- For a complete meal, pack some fresh fruit, veggies, or your favorite snacks into separate compartments or containers.
- Refrigerate everything until you're ready to eat. If you need to take it on the go, don’t forget to add an ice pack to keep it cool and fresh!
