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
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.