If you’re looking for a dish that’s creamy, satisfying, and bursting with fresh flavor, Egg Salad-Stuffed Avocados are your new best friend. Imagine velvety avocado halves cradling a rich, tangy egg salad — a combination that feels indulgent yet is packed with nutrients. This recipe is quick, customizable, and perfect whether you’re on a keto diet, trying to eat healthier, or simply craving something delicious.

Why You’ll Love This Dish

The magic lies in the contrast — buttery avocado paired with the zesty, creamy goodness of egg salad. It’s a great alternative to sandwiches for those avoiding bread, and it’s naturally gluten-free and low-carb. Plus, it requires minimal ingredients and can be made in under 15 minutes.

Also Read: Keto Shrimp and Avocado Rice Bowl: A Low-Carb Delight

Ingredients You’ll Need

Here’s a quick look at the key ingredients for this dish:

Ingredient	Quantity	Notes
Eggs (hard-boiled)	4	Peeled and chopped
Avocados	2 large	Halved and pitted
Mayonnaise	3 tbsp	Or Greek yogurt for a lighter option
Dijon mustard	1 tsp	Adds a tangy kick
Lemon juice	1 tbsp	Keeps avocado fresh and adds brightness
Salt & pepper	To taste	Adjust seasoning as per preference
Fresh herbs	Optional garnish	Chives, parsley, or dill work well

How to Make Egg Salad-Stuffed Avocados

1. Boil the eggs – Place eggs in boiling water for about 9–10 minutes, then transfer them to cold water to cool. Peel and chop.
2. Mix the egg salad – In a bowl, combine chopped eggs, mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Stir until creamy.
3. Prepare the avocados – Cut avocados in half, remove the pit, and scoop out a tiny bit of flesh to make more room for the filling.
4. Stuff and garnish – Spoon the egg salad into the avocado halves. Garnish with fresh herbs for a pop of color and flavor.
5. Serve immediately – Enjoy as a light lunch, snack, or even a dinner side.

Tips for the Perfect Egg Salad-Stuffed Avocados

• Choose ripe but firm avocados to prevent them from collapsing under the filling.
• Use chilled eggs for easier peeling and better texture in the salad.
• Add crunch with diced celery, cucumber, or even crispy bacon bits.
• Make it spicier with a dash of paprika or chili flakes.

Nutritional Benefits

This dish is not just delicious — it’s a nutritional powerhouse. Avocados are rich in heart-healthy fats, fiber, and potassium, while eggs offer high-quality protein and essential vitamins. Together, they make a filling meal that keeps you satisfied for hours.

Variations to Try

• Mediterranean style: Add chopped olives, feta, and a sprinkle of oregano.
• Tex-Mex twist: Mix in diced jalapeños, cilantro, and a hint of lime juice.
• Herbed delight: Stir in fresh dill, tarragon, or basil for a fragrant touch.

Why Egg Salad-Stuffed Avocados Are Great for Meal Prep

While best enjoyed fresh, you can prepare the egg salad in advance and store it in an airtight container in the fridge for up to 2 days. When ready to eat, simply slice your avocado, add a squeeze of lemon juice, and fill it up.

Final Thoughts

Egg Salad-Stuffed Avocados are proof that healthy food can be both decadent and simple. They’re a perfect blend of creamy textures, fresh flavors, and satisfying nutrition. Whether you’re making them for a weekday lunch, a quick snack, or a party appetizer, they’re bound to be a crowd-pleaser.

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