Egg Salad Stuffed Avocados

Egg Salad Stuffed Avocados

This is one of the easiest low-carb, healthy fat recipes you’ll ever make. The hardest part is finding the perfect avocado since they tend to go from unripe to discolored in 15 minutes. So, purchase the avocado either the same day or a day in advance before making this dish.

Yields4 Servings
Prep Time15 minsTotal Time15 mins

2 medium avocados
1 large green onion, finely chopped
4 large eggs, hard boiled and peeled
cup plain whole milk yogurt (one that is creamy, DON’T use Greek or Icelandic yogurts)
2 tbsp real mayonnaise (use more if you want it creamier)
½ tbsp Dijon mustard (use a good quality mustard)
2 dashes hot sauce (optional)
1 pinch black pepper
1 dash of a grounding spice like allspice or nutmeg

1

Give avocados a quick rinse and dry well with paper towel. Why wash them? Would you cut into an apple brought home from the store without washing it first? Same deal here. Remove pit and scoop flesh out in its entirety to form a cup. Use recipe photo as a guide. Set halves aside.

2

In a medium bowl, crush peeled boiled eggs with a fork until you are left with small chunks. Take a tablespoon of the green part of the green onion and set aside for garnish.

3

Add yogurt, mayonnaise, green onion, Dijon mustard, hot sauce, salt, pepper, and spice of choice. Fold ingredients together. Taste for flavor and adjust accordingly.

4

Scoop about ¼ cup of mixture onto each half (depending on size of avocado). You might have leftover egg salad for the next day, which isn’t a bad thing. Just repeat this process again for another amazing meal.

5

Top each half with reserved green onion and serve. I would recommend eating only half with a large side salad if your avocados are medium to large. However, if the avocado is small, then both halves will work just fine, but you will need to adjust for calories, fat and your specific needs. Nutritional information for this recipe is based on a medium avocado. Recipe is 2.5g net carbs per one serving of stuffed avocado.

Nutrition Facts

Servings 4


Amount Per Serving
Calories 260
% Daily Value *
Total Fat 22g34%
Total Carbohydrate 7.5g3%
Dietary Fiber 5g20%
Protein 8g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 2 medium avocados
 1 large green onion, finely chopped
 4 large eggs, hard boiled and peeled
  cup plain whole milk yogurt (one that is creamy, DON’T use Greek or Icelandic yogurts)
 2 tbsp real mayonnaise (use more if you want it creamier)
 ½ tbsp Dijon mustard (use a good quality mustard)
 2 dashes hot sauce (optional)
 1 pinch black pepper
 1 dash of a grounding spice like allspice or nutmeg

Directions

1

Give avocados a quick rinse and dry well with paper towel. Why wash them? Would you cut into an apple brought home from the store without washing it first? Same deal here. Remove pit and scoop flesh out in its entirety to form a cup. Use recipe photo as a guide. Set halves aside.

2

In a medium bowl, crush peeled boiled eggs with a fork until you are left with small chunks. Take a tablespoon of the green part of the green onion and set aside for garnish.

3

Add yogurt, mayonnaise, green onion, Dijon mustard, hot sauce, salt, pepper, and spice of choice. Fold ingredients together. Taste for flavor and adjust accordingly.

4

Scoop about ¼ cup of mixture onto each half (depending on size of avocado). You might have leftover egg salad for the next day, which isn’t a bad thing. Just repeat this process again for another amazing meal.

5

Top each half with reserved green onion and serve. I would recommend eating only half with a large side salad if your avocados are medium to large. However, if the avocado is small, then both halves will work just fine, but you will need to adjust for calories, fat and your specific needs. Nutritional information for this recipe is based on a medium avocado. Recipe is 2.5g net carbs per one serving of stuffed avocado.

Egg Salad Stuffed Avocados

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