{ Egg Salad Stuffed Avocado }

 

I have a love/hate relationship with eggs and don’t eat them too often, but every once in awhile I CRAVE hard boiled eggs! I love egg salad, but despise mayo, so here is my improvised (clean & dairy-free) egg salad.

{ ingredients }

  • 3 hard boiled eggs, chopped (I used 3 egg whites and one yoke)
  • 3 Tbs. whole grain dijon mustard (or more to taste)
  • 1 tsb. EVOO
  • 3 Tbs. fresh cilantro
  • 1/2 shallot, finely diced
  • 1/2 cup radished, sliced and quartered
  • 1/2 fresh jalapeno, finely diced (seeded if preferred)
  • 1 whole avocado, peeled and seeded
  • Green onions and fresh cilantro for garnish (if preferred )
  • Salt & pepper to taste

{ directions }

  1. Mix shallot, mustard, oil, cilantro, shallot and salt and pepper until combined.
  2. Combine eggs, radishes and pepper in bowl and stir in mustard dressing until well coated.
  3. I was going to dice up and stir in my avocado, but it was so beautiful just cut in half, I decided to serve it halved and stuffed with the egg salad. Add salt and pepper to taste. Garnish with green onion and cilantro.
  4. Enjoy! Yum!

Makes 2 servings. Great as a side, appetizer or as a main course. (321 Calories per Serving)

{ Keep Cooking in Love & Light! }

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2 thoughts on “{ Egg Salad Stuffed Avocado }

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