Normally I’m one of the very few people on this planet that actually says, “I hate avocados.” I just kept seeing so many people loving them and loving them, so I decided to give them a try again.

When I was growing up, I actually had an avocado tree and I just never liked the taste, texture, or really anything about the suckers. But lately I just wanted to like them so much that I bought a bag. Boy oh boy, my tastes have changed or something because I really love them now! Salt and pepper alone on them makes them good enough to just eat raw.

So I was searching around for a few new ways to accommodate to an avocado-centric lifestyle and came across an avocado stuffed with egg salad. Sounded good enough to try, so I did. Added a few spins of my own and this was the end product. A delightfully delicious and fresh lunch that is super quick to make and super easy to eat.

If you’re wondering how to get great eggs when you boil them (trust me, I used to be the best at ripping off half the whites by the time I was finished peeling them) then check out my post on How to Boil Eggs. I’ve never had a badly peeled egg since I started using this method!

Hope you guys enjoy!

Yields 6 servings of Egg Salad Stuffed Avocado

The Preparation

6 large hard-boiled egg
1/3 medium red onion
120 grams celery
4 tablespoons mayonnaise
2 teaspoons whole grain mustard
2 tablespoons lime juice
1 teaspoon hot sauce
1/2 teaspoon cumin
salt and pepper, to taste
3 medium avocado

The Execution

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!

This makes a total of 6 servings of Egg Salad Stuffed Avocado. Each serving comes out to be 299 calories, 26.2g fats, 3.5g net carbs, and 8.5g protein.

NUTRITION	CALORIES	FAT	CARBS	FIBER	NET CARBS	PROTEIN
6 large hard-boiled egg	465	31.8	3.4	0	3.4	37.7
1/3 medium red onion	14	0.1	3.2	0.4	2.7	0.4
120 gram celery	19	0.2	3.6	1.9	1.6	0.8
4 tablespoon mayonnaise	374	41.2	0.3	0	0.3	0.5
2 teaspoon whole grain mustard	6	0.4	0.6	0.4	0.2	0.4
2 tablespoon lime juice	8	0	2.6	0.1	2.4	0.1
1 teaspoon hot sauce	1	0	0.1	0	0.1	0
1/2 teaspoon cumin	4	0.2	0.5	0.1	0.4	0.2
— salt and pepper	0	0	0	0	0	0
3 medium avocado	902	83.2	46.7	36.7	9.9	10.6
Totals	1792	157.1	60.7	39.7	21	50.8
Per Serving (/6)	299	26.2	10.1	6.6	3.5	8.5