From My Egg To-Ma-Toes, I’m Stuffed: Egg Salad Stuffed Avocados

From My Egg To-Ma-Toes, I’m Stuffed: Egg Salad Stuffed Avocados

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This quick and easy recipe is a perfect breakfast, lunch, or appetizer for any summer gathering. Plus, save doing the dishes or wasting paper plates by serving it out of the same avocados you use to make it!

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Chicago, IL

Time needed

10 min preparation

Serving Size / Yield

6 servings

Ingredients

  • 3 Pitted Avocados
  • 3 Diced Hard Boiled Eggs
  • 3 Sliced Green Onions
  • 3 Small Diced Tomatoes
  • 1 Diced Cucumber
  • ½ Cup of Ricotta Cheese
  • 1 Tablespoon of Lime Juice
  • 1 Teaspoon of Chopped Basil
  • 1 Pinch of Salt and Pepper

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Directions

Begin by scooping out around where the avocado pit was to create a bowl for the egg salad. Don’t throw away this scoop -- plop it into a mixing bowl, along with your hard boiled eggs, onions, tomatoes, cucumber, cheese, lime juice, salt, and pepper. Mix everything together well so it becomes an evenly distributed mixture.

Place this egg salad mixture into the bowls you made out of the avocados and top with basil.


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