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Lunch: Egg Salad Stuffed Avocado
This recipe includes superfoods such as:
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Get it now →Ingredients
6 large Hard Boiled Eggs
1/3 medium Red Onion
3 stalks Celery
4 tbsp. Mayonnaise
2 tsp. Brown Mustard
2 tbsp. Fresh Lime Juice
1 tsp. Hot Sauce
1/2 tsp. Cumin
Salt and Pepper to taste
3 medium Avocados
Instructions
1. This recipe is super fast and simple. You’ll have to have pre-made hard boiled eggs, though. If you need help making them, take a look at the article I wrote on how to make hard boiled eggs.
Start by prepping the ingredients. Lay out 3 stalks celery, 1/3 red onion, and your 6 hard boiled eggs onto a cutting board.
2. Chop all of the ingredients up into bite size chunks. You can vary in size of chunks to add different textures throughout.
3. In a bowl, add all of your ingredients. The vegetables and eggs, 4 tbsp. Mayonnaise, 2 tsp. Brown Mustard, 2 tbsp. Fresh Lime Juice, 1 tsp. Hot Sauce, 1/2 tsp. Cumin and Salt and Pepper to taste.
4. Mix everything together well until it’s all combined and the ingredients are distributed well.
5. Slice open your avocados using a sharp knife. Hit the pit of the avocado using the knife and twist to remove it. If you want a cheap and pretty awesome chef’s knife, check it out on amazon. Seriously, they have everything on that site!
6. Spoon the mixture into the hole of the avocado and add a little more hot sauce. Add chives to garnish if you’d like and eat! In the photo I don’t use that much eggs salad, but I highly suggesting adding some more egg salad to it for a fast and easy lunch!
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Get it now →Nutrition Facts
Serving Size: 6
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 1794 kcal | ||
| Fat 164 g | ||
| Carbohydrate 65.1 g | ||
| Protein 49 g | ||
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