Egg Salad Stuffed Avocado
The ultimate comfort food, Egg Salad Stuffed Avocado is creamy, satisfying, and perfect for an easy weeknight dinner. This delicious dish combines protein-rich eggs and healthy fats from avocado, making it a nutritious choice. Whip it up tonight for a fresh and flavorful meal!
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!
Notes
Storage tips: If you have leftovers, store the egg salad mixture in an airtight container in the fridge, but keep the avocado separate to prevent browning.