Egg Stuffed Avocado

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4.5 from 62 votes

Egg Stuffed Avocado

15 minutes
Calories 460kcal

Ingredients

  • 1 avocado (extra large or 2 medium
  • 4 large eggs (extra large or 2 medium, seed removed, 300 g / 10.6 oz)
  • 1/4 cup mayonnaise (extra large or 2 medium, seed removed, 300 g / 10.6 oz)
  • 2 tablespoons sour cream (extra large or 2 medium, seed removed, 300 g / 10.6 oz)
  • 1 teaspoon dijon mustard (extra large or 2 medium, seed removed, 300 g / 10.6 oz)
  • 2 spring onions (extra large or 2 medium, seed removed, 300 g / 10.6 oz)
  • 1/4 teaspoon salt (extra large or 2 medium, seed removed, 300 g / 10.6 oz)
  • freshly ground black pepper (extra large or 2 medium, seed removed, 300 g / 10.6 oz)

Instructions

  • Start by cooking the eggs.
  • Fill a small saucepan with water up to three quarters.
  • Add a good pinch of salt.
  • This will prevent the eggs from cracking.
  • Bring to a boil.
  • Using a spoon or hand, dip each egg in and out of the boiling water - be careful not to get burnt.
  • This will prevent the egg from cracking as the temperature change won't be so dramatic.
  • To get the eggs hard-boiled, you need round 10 minutes.
  • This timing works for large eggs.
  • When done, remove from the heat and place in a bowl filled with cold water.
  • I like and always use this egg timer! Dice the eggs and finely slice the spring onion.
  • In a bowl, mix the diced eggs, mayo, sour cream, Dijon mustard and spring onion - leave some spring onion for garnish.
  • Season with salt and pepper to taste.
  • Scoop the middle of the avocado out leaving 1/2 - 1 inch of the avocado flesh.
  • Cut the scooped avocado into small pieces.
  • Place the chopped avocado into the bowl with eggs and mix until well combined.
  • Fill each avocado half with the egg & avocado mixture and top with more spring onion.

Nutrition

Calories: 460kcal

Originally posted 2019-02-20 17:39:04.

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Cuisine

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