AVOCADO STUFFED WITH EGG SALAD

AVOCADO STUFFED WITH EGG SALAD

A protein-rich, low-carb lunch that’s ready in 30 minutes

KEY INFO:

• Prep Time: 15-20 minutes
• Cook Time: 10-12 minutes (egg boiling)
• Total Time: 30 minutes
• Servings: 4
• Difficulty: Easy
• Dietary: Gluten-free, Keto-friendly, Vegetarian

EQUIPMENT NEEDED:

• Saucepan
• Mixing bowl
• Sharp knife
• Cutting board
• Alternative: Use a microwave egg cooker instead of stovetop

INGREDIENTS:

• 6 large eggs
• 4 ripe avocados
• 3 tbsp mayonnaise (60g) [or Greek yogurt]
• 1/2 cup radish, finely diced (50g)
• 1/4 medium red onion, diced (30g)
• 2 celery stalks, finely chopped
• 2 tbsp fresh lime juice (30ml)
• 1 tsp Dijon mustard (5g)
• 1/2 tsp cumin powder
• Salt and pepper to taste

METHOD:

1. Place eggs in cold water, bring to boil, then simmer for 10-12 minutes
2. Transfer eggs to ice bath until completely cool (about 5 minutes)
3. Peel and dice eggs into small cubes
4. Mix mayonnaise, mustard, cumin, salt, and pepper in a bowl
5. Fold in diced eggs, radish, onion, and celery until just combined
6. Halve avocados and remove pits
7. Immediately brush cut avocado surfaces with lime juice
8. Fill each avocado half with egg salad mixture
9. Garnish with fresh herbs or paprika if desired

CRUCIAL TIPS:

• Don’t overcook eggs – look for bright yellow yolks
• Choose slightly firm avocados that hold their shape
• Apply lime juice quickly to prevent browning
• Mix egg salad gently to maintain texture

STORAGE:

• Egg salad keeps 2 days refrigerated
• Best assembled fresh
• Store components separately if making ahead

VARIATIONS:

• Whole30: Use compliant mayo
• Add crispy bacon bits
• Swap mayo for mashed avocado
• Spice it up with diced jalapeños

COMMON MISTAKES:

• Using overripe avocados
• Overmixing egg salad
• Skipping the citrus juice step
• Not cooling eggs completely

This recipe perfectly balances rich, creamy textures with fresh crunch – ideal for a satisfying lunch or elegant appetizer.