Egg Salad Stuffed Avocados


  • 2 avocados, cut in half; pit removed
  • 2 tsp lemon juice
  • 4 hard boiled eggs, peeled
  • 2 tbsp finely minced onion
  • 2 tbsp sweet pickle juice
  • 2 tsp honey mustard
  • Dash Chinese five spice
  • Grating fresh ginger
  • 4 tbsp mayonaise
  • salt and pepper to taste


  1. Rub the avocado halves with the lemon juice and set aside
  2. In a bowl, mash the eggs until pulpy looking; stir in the onion, juice, honey spices and the mayonnaise and mix well to combine.
  3. Add salt and pepper to taste.
  4. Divide and fill each avocado half with the egg salad.
  5. Garnish with cut cherry tomatoes and fresh basil.
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