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Egg salad stuffed avocado
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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.
Course Appetizer, Salad, Starter
Cuisine American, Ecuadorian inspired, Latin American, Latin fusion
Keyword Avocado, Egg salad, Egg salad stuffed avocado, Stuffed avocados
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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.