Egg Salad Stuffed Avocado
Jump to recipe ↓Disclosure: some links here are affiliate links. If you buy through them we may earn a commission at no extra cost to you. Full disclosure.
Creamy, tangy and crunchy egg salad mounded on top of avocado goodness makes for a delicious light lunch! This is a great little lunch to have in your repertoire as it’s very easy to double or triple when people are over. Plus, it’s versatile! If you want to add red onion… do it! Don’t want Dijon, just leave it out and it’s creaminess overload. Add tomato for color and more fresh flavor. My favorite type of recipes are the type I get to make my own. Nobody puts baby in a corner! 😉
Egg Salad Stuffed Avocado
Ingredients
- 1 avocado, halved and pitted
- 2 eggs, hard boiled and shells removed
- 1 celery stalk, chopped
- 1 tbsp parsley, chopped
- 1 tsp Dijon mustard
- 1 tbsp mayonnaise
- 1 pinch salt
- 1 pinch freshly ground black pepper
Instructions
In a small bowl, combine celery, parsley Dijon mustard, mayo salt and pepper. Stir to combine.
Roughly chop the hard boiled eggs and add them to the bowl. Gently fold in the eggs so that everything is combined.
Before plating the avocado halves, turn them sideways and cut off a very small part of the bottom of the avocado skin. This method will help level the avocado so it doesn't slide around on the plate and lose all of the filling.
Place avocado halves on plates. Pile the egg mixture onto the avocado halves evenly (if some spills off the side it will still taste great). Sprinkle finished stuffed avocados with a pinch of freshly ground black pepper and dig in!
Notes
Make a batch of hard boiled eggs for this lunch when you are making breakfast sometime in the week (gotta love multitasking!). Throw them in the fridge and peel them just before using this recipe. That way they are waiting on you and the lunch can be a super quick lunch to prep.