Egg Salad Stuffed Avocado
Ingredients:
- 4 hard-boiled eggs, peeled and chopped
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh chives, chopped
- Salt and black pepper to taste
- 2 ripe avocados
- Lemon wedges for serving (optional)
- Paprika for garnish (optional)
- Fresh parsley for garnish (optional)
Instructions:
- Prepare Hard-Boiled Eggs:
- Boil the eggs until hard-boiled. Once cooked, cool them under cold running water, peel, and chop them into small pieces.
- Make Egg Salad:
- In a bowl, combine the chopped hard-boiled eggs, mayonnaise, Dijon mustard, and chopped chives. Mix well until the ingredients are evenly incorporated.
- Season:
- Season the egg salad with salt and black pepper to taste. Adjust the seasoning according to your preference.
- Prepare Avocados:
- Cut the avocados in half and remove the pits. If the avocado halves are wobbly, you can slice a small portion off the bottom to create a stable base.
- Scoop Out Center:
- Use a spoon to carefully scoop out a small portion of the center of each avocado half, creating a hollow space for the egg salad.
- Mix with Egg Salad:
- Spoon the egg salad into each avocado half, filling the hollowed center.
- Optional Garnishes:
- Optionally, garnish the Egg Salad Stuffed Avocado with a sprinkle of paprika, fresh parsley, and a squeeze of lemon juice for added flavor.
- Serve:
- Serve the Egg Salad Stuffed Avocado halves on a plate or tray.
- Enjoy:
- Enjoy this delicious and satisfying dish as a nutritious and keto-friendly meal.
Note:
- You can customize the egg salad by adding ingredients such as diced celery, green onions, or a pinch of paprika for extra flavor.
- Serve the Egg Salad Stuffed Avocado as a light lunch or snack.
This Egg Salad Stuffed Avocado is a simple and nutritious dish that combines the creaminess of ripe avocados with the savory goodness of egg salad. It’s a perfect option for a quick and satisfying meal.
