Egg salad stuffed avocado
Egg salad stuffed avocado recipe prepared with ripe avocados and stuffing them with a salad of hard-boiled eggs, radish, red onion, celery, mayo (and/or yogurt), mustard, lime juice, cumin and jalapeños.
Servings 4 -5 people as main salad (with 2 avocados each) or for 8-10 as an appetizer
Ingredients
Egg salad ingredients
- 8 hard-boiled eggs peeled and diced
- ½ cup finely diced radishes about 3-4 radishes
- ½ cup finely diced red onion about ¼ of a large onion
- ½ cup finely diced celery about 2 stalks
- 2 tablespoons mayonnaise homemade or store-bought
- 2 tablespoons unsweetened plain yogurt
- 2 teaspoons of mustard
- 2 tablespoons of fresh lime or lemon juice
- ½ teaspoon cumin powder
- 1 jalapeño deveined and seeds removed, finely chopped - optional
- Salt and pepper to taste
Avocado stuffing ingredients
- 4-5 ripe but firm avocadoes cut in halves, seeds removed and peeled
- 2 tbs fresh lime juice
- Lettuce leaves
- Salmon roe for garnishing
- Lime pickled red onions for garnishing
- Fresh sprigs of dill or your favorite herb
Instructions
For the egg salad
- Combine the diced hard-boiled eggs, radish, red onion, celery, mayonnaise and/or yogurt, mustard, lime juice, and cumin powder in a large bowl. Mix well.
- Add the diced jalapeño (if using) and salt/pepper to taste.
- Use immediately or save the egg salad in the refrigerator until ready to stuff the avocados.
For the stuffed avocados
- Drizzle the peeled avocado halves with the lime juice, this will slow down the darkening process.
- Stuff the avocados with 1-2 spoonfuls of the egg salad.
- Place the egg salad stuffed avocados on top of lettuce leaves. Garnish with your choice of fresh dill, salmon roe and/or red pickled onions.
- Serve immediately.