Egg Salad Stuffed Avocado

Egg Salad Stuffed Avocado is a marriage between two of my favorite things, avocados and egg salad! It’s a quick and easy dish that makes for a nutritious meal any time of day.

Easy Stuffed Avocados

There are so many ways to make stuffed avocados but egg salad is my favorite topping. Creamy egg salad is stuffed into ripe avocados for a nutrient-rich meal. Skip the bread and opt for this instead of a sandwich!

Why You’ll Love This Egg Salad Stuffed Avocado Recipe

• Quick & Easy: Most of the prep time is spent boiling the eggs. The rest of the time, just mix the ingredients together.
• Low Carb Meal: These vegetarian stuffed avocados are perfect for anyone being a little carb-conscious, but also working on eating more healthy fats.
• Versatile: This is truly an anytime snack. Enjoy it for breakfast, lunch, or as an appetizer.

Ingredients for Egg Salad Stuffed Avocado

Egg salad with avocado is made with simple ingredients already stocked in your kitchen. I love when I don’t need to make a grocery run for a recipe!

• Hard boiled eggs: Check below for tips on how to achieve perfect boiled eggs.
• Mayo: This enriches the mixture for creamy egg salad. Use compliant mayo if on Whole30.
• Spicy brown mustard: use compliant mustard if on Whole30
• Seasoning: Season with black pepper, garlic powder, onion powder, salt to taste, and a pinch of everything bagel seasoning for garnish (use compliant seasoning if on Whole30).
• Avocados: Use soft, yet not too ripe avocados for this recipe. If they’re overripe, they won’t hold well. Slice them in halves, removing the skin and pit.
• Chives or green onions: This is an optional garnish.

See recipe card for quantities.

How to Make Stuffed Avocado

Boiling Eggs 101

I hated boiling eggs until I bought a little gadget that makes life so much easier. Introducing the DASH Egg Cooker. This little thing is such a lifesaver and makes perfectly boiled eggs in 10 minutes or less (depending on how you like the yolks cooked).

You don’t need to bring your water up to temperature then set your timer. Just add the eggs, add the water and let it steam to perfectly cooked creamy goodness.

I even stopped poking the little holes in the top of the eggs (as recommended with the Dash Egg Cooker) and my eggs are still cooked perfectly. Plus it shuts off when done and alarms. So set it and forget it. The best part about using the DASH is that the eggs peel easily and perfectly! If you make boiled eggs often and need a little help, get the DASH, you won’t regret it.

How to Make Egg Salad

There are many ways to crush eggs for egg salad. You can use the large shred side of a cheese grater to make your hard boiled eggs into evenly shredded pieces. Make sure your eggs are completely cooled and even chilled a little for this option or you will end up with mush.

You can also just use a fork to crush the eggs into chunks. It’s fast and convenient and doesn’t require a lot of clean up. But it does give more of a chunky rustic kind of egg salad, which let’s be honest is perfectly fine in my book.

My favorite way to do it when I am making a large batch of egg salad is to drop all of the hard boiled eggs into a food processor and give it a few pulses. Perfect little crumbles in seconds!

Bring out the flavor in the dressing

I love making the dressing for my egg salad first then adding it to the crushed eggs. Of course, you can just add all the ingredients to a bowl and mix everything together and be done, but you might encounter a clump of mayo in one of your bites, and nobody wants that.  Making the dressing separately helps to evenly distribute all of the spices and flavor throughout the egg salad.

Perfectly Scooped Avocados

A spoon is all you need for perfectly scooped avocados. When the avocado is just the right ripeness, the spoon will slide effortlessly between the skin and the flesh for a clean and easy scoop of avocado yumminess.

If your avocado has a tiny seed, you can also scoop out some of the flesh for a larger vessel for the egg salad. You can save that extra avocado for later or do like me and shove it in your mouth in one big bite.

How to Serve Egg Salad Stuffed Avocado

When stuffed into mini avocados, these egg salad stuffed avocados are perfect party appetizers. I love dipping the bottoms in everything bagel seasoning and placing them on a charcuterie board or a board like the one pictured above, with some tostones and veggies.

They are always a crowd pleaser, especially at summer barbecues. These babies are like deviled eggs but better! Add some hot sauce or a sprinkle of cayenne pepper for some additional heat and they are sure to be a winner.

Another great way to enjoy your egg salad stuffed avocados, is nestled in a bowl of tomatoes. You can use any kind of tomatoes, add some green onions, a pinch of salt and pepper, and a light vinaigrette if you like. Then toss them together and add your egg salad stuffed avocados right on top for a healthy, low-carb meal that is bursting with flavor and healthy fat. It is truly satisfying.

Add your favorite toppings

Top egg salad stuffed avocado with a variety of garnishes:

• Keep it simple and add a dusting of cayenne pepper and some chopped  chives or thinly sliced green onions.
• Dress it up with some bacon pieces.
• Sprinkle some everything bagel seasoning.
• Add some toasted cashews for a crunch.
• Drizzle with a spicy buffalo ranch like Tessemae’s Habanero Ranch Dressing.

The possibilities are endless, mix it up however you like.

More Stuffed Avocado Ideas

There are many ways to fill avocado halves. Here are some other tasty options:

• Chicken: Add seasoned shredded chicken.
• Shrimp: Top with chopped cooked shrimp and red bell peppers.
• Ground Beef: Add taco-seasoned beef and shredded cheese to replace tortillas.

Storage

Store leftover egg salad in an airtight container in the fridge for up to 4 days. Ripe avocados last up to 3 days when refrigerated. Store the two elements separately. You may need to use fresh avocados for leftovers.

Tips for the Best Egg Salad Stuffed Avocado

• Do not overcook the boiled eggs. When overcooked, they yolks become dry.
• Don’t leave egg salad at room temperature for more than 2 hours.
• If time permits, allow the egg salad to chill in the refrigerator for at least an hour before serving. This allows the flavors to meld, and the salad to cool, enhancing its overall taste and texture.
• When hollowing out the avocados, leave a thin layer of flesh to maintain structure and prevent the avocados from becoming too fragile.
• Mix creamy elements with crunchy or chewy components for a satisfying bite. That’s why I highly recommend coating the avocados in everything bagel seasoning.
• Once assembled, stuffed avocados are best served immediately. Otherwise, keep the avocado pits. The pit helps slow down browning, and a piece of plastic wrap directly on the surface can also help.

Frequently Asked Questions