Name: Egg Salad Stuffed Avocados [Paleo, Keto]
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 2 ripe avocados, halved; 4 eggs, boiled and diced into cubes; 4 small pickles, diced into cubes; 2 Tablespoons parsley, chopped; 2 Tablespoons Paleo mayo; 1 teaspoon mustard (or to taste); Salt and pepper to taste

Ingredients

2 ripe avocados, halved
4 eggs, boiled and diced into cubes
4 small pickles, diced into cubes
2 Tablespoons parsley, chopped
2 Tablespoons Paleo mayo
1 teaspoon mustard (or to taste)
Salt and pepper to taste

Instructions

Hard boil the eggs.
Cool the hard boiled eggs in running cold water for a few minutes.
Peel the eggs and dice them.
Mix the diced eggs with the diced pickles, chopped parsley, mayo, mustard, salt and pepper.
Cut open the avocados and remove the stone.
Divide the egg salad into 4 and load each portion onto an avocado half.
Enjoy for a quick and nutritious breakfast or lunch.

Notes

All nutritional data are estimated and based on per serving amounts.

Nutrition

Calories: 280
Sugar: 1 g
Fat: 25 g
Carbohydrates: 9 g
Fiber: 7 g
Protein: 8 g