Egg Salad Stuffed Avocados With Capers

I know it’s not technically avocado season, they’re considered a summer fruit, but Hubby and I try to eat them all year round. They’re nutritious, creamy and delicious, and easy to enjoy in your everyday diet. See my Avocados the Unique Healthy Buttery Summer Fruit blog post for all the wholesome details.

During the Winter Season, one of our favorite ways to eat avocados is as a soup or salad topper. But this time I stuffed them with a nutrient rich egg salad and sprinkled on a little Everything but the Bagel Sesame Seasoning Blend. These are perfect for a healthy satisfying breakfast or light main meal.

THE CREAMY, BRINY REAL FOOD INGREDIENTS!

To begin, hard-boil six eggs. Use your preferred method for hard cooking eggs or use mine, Making the Perfect Hard-Boiled Egg. Now, chop the peeled boiled eggs. I like to use an egg slicer, just slice each egg in one direction, then turn the egg and slice in the opposite direction and add to a small bowl.

Next, chop some baby spinach and add it to the bowl along with some drained capers. Chopped green olives or chopped dill pickles can be substituted if capers are not available. After that, add mayonnaise and mustard to the bowl, sprinkle with a little salt and pepper, and stir gently to combine.

Finally, cut three avocados in half, remove the seeds and peel, then squeeze on a little lemon juice for freshness. Generously fill each half with egg salad, place on a plate and sprinkle with some Everything but the Bagel Sesame Seasoning Blend. Serve with your favorite whole grain crackers or artisan bread.

TIP: This could be a Meal Prep recipe by making two or three stuffed avocado halves and saving the rest of the egg salad for another dish, something like my Egg Salad on Goat Cheese Toast with Tomatoes recipe.

Eggs are filling and satisfying, and some say eggs are nature’s perfect food. They’re also affordable and easy to prepare in a variety of ways. Stuffing an avocado half with some egg salad, along with whole grain crackers makes a wholesome balanced meal. Enjoy!

Eggs are also highly nutritious, with high quality protein and all the essential amino acids. One egg has approximately 7 grams of protein, along with iron, vitamins and minerals. I’ve also read eggs contain B vitamins, which support brain activity, metabolism, nerve function and even memory.

Egg Salad Stuffed Avocados with Capers

Servings: 6
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Print

I know this is not technically avocado season, they’re considered a summer fruit, but we try to eat them all year round. They’re nutritious, creamy and delicious, and easy to enjoy in your everyday diet. See my Avocados the Unique Healthy Buttery Summer Fruit blog post for all the wholesome details.

During the Winter Season, one of our favorite ways to eat avocados is as a soup or salad topper. But this time I stuffed them with a nutrient rich egg salad and sprinkled on a little Everything but the Bagel Sesame Seasoning Blend. These are perfect for a healthy satisfying breakfast or light main meal.

Ingredients

6 Hard-Boiled Eggs, Diced (Use your preferred method for hard cooking eggs or use mine, Making the Perfect Hard-Boiled Egg on my website.)
1/4 Cup Organic Baby Spinach, Chopped
1 Tablespoon Capers, Drained (Chopped green olives or chopped dill pickles can be substituted if capers are not available.)
1/4 Cup Mayonnaise
1 Tablespoon Dijon Mustard
1/4 Teaspoon Sea Salt
1/4 Teaspoon Organic Ground Black Pepper (I Use Simply Organic Ground Black Pepper.)
3 Whole Avocados, Cut in Half (Remove the Seeds and Peel)
1 Tablespoon Lemon Juice, Fresh Squeezed
1 Teaspoon Everything but the Bagel Sesame Seasoning Blend – Optional (I Used the Trader Joe’s Version)

Preparation

To begin, hard-boil six eggs. Use your preferred method for hard cooking eggs or use mine, Making the Perfect Hard-Boiled Egg on my website.
Chop the peeled boiled eggs. I like to use an egg slicer for chopping. First slice the egg in one direction, then turn the egg and slice in the opposite direction and add the chopped eggs to a small bowl.
Chop the baby spinach leaves and add them to the bowl.
Add the drained capers to the bowl. Chopped green olives or chopped dill pickles can be substituted if capers are not available.
Add the mayonnaise and mustard to the bowl.
Sprinkle with the salt and pepper and stir gently to combine.
Cut three avocados in half and remove the seeds and peel.
Squeeze some lemon juice on each half to maintain freshness.
Generously fill each avocado half with egg salad, place on a plate and sprinkle with the Everything but the Bagel Sesame Seasoning Blend.
Serve with your favorite whole grain crackers or artisan bread. Enjoy!