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Low Carb Egg Lunch: Egg Salad Stuffed Avocado Recipe

Name: Low Carb Egg Lunch: Egg Salad Stuffed Avocado Recipe
Total time: 15 min
Yield: 200 g
Ingredients: large eggs 4 pieces; avocado 2 pieces; celery 1 stalk; green onion 2 pieces; mayonnaise 3 tbsp; lemon juice 1 tsp; salt 0.5 tsp; black pepper 0.25 tsp

Two of the creamiest foods combined — egg salad in an avocado. This low carb lunch is rich, satisfying, and the avocado acts as both bowl and ingredient.

Cook 15 min Difficulty EASY 330 kcal

#vegetarian #low carb #diabetic friendly #mediterranean

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Ingredients

Main ingredients

large eggs 4 pieces
avocado 2 pieces
celery 1 stalk
green onion 2 pieces

Seasonings/Sauce

mayonnaise 3 tbsp
lemon juice 1 tsp
salt 0.5 tsp
black pepper 0.25 tsp

Nutrition summary

Carbohydrates 7 g 9%

Protein 13 g 16%

Fat 28 g 75%

Serving size 200g

Cooking steps

1

Place eggs in a saucepan and cover with cold water. Bring to a boil over medium heat, then reduce heat to low and simmer for 10 minutes.
2

Remove eggs and immediately transfer them to cold water; let them cool completely before peeling.
3

Dice the peeled eggs, celery, and green onion finely. Combine in a mixing bowl.
4

Add mayonnaise, lemon juice, salt, and black pepper; mix gently to coat evenly without breaking up the eggs too much.
5

Halve avocados, remove seeds, and scoop out a bit of flesh to widen the bowl. Spoon the egg salad into each avocado half and serve immediately.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The essential ingredient for this dish is avocado, which not only serves as a creamy, edible bowl but also delivers a rich texture that perfectly complements the egg salad. The combination of avocado and eggs forms the foundation for flavor and satisfaction.

Q. How do I keep the eggs creamy and avoid overcooking?

To achieve creamy eggs, bring them to a boil, then simmer gently for just 10 minutes before cooling immediately in cold water. This prevents rubbery whites and ensures the yolks are cooked but still moist. Avoid boiling aggressively or letting them sit in hot water too long.

Q. What's the protein-to-carb ratio in each serving?

Each serving contains 13g of protein and only 7g of carbs, with protein making up 16% and carbs just 9% of total calories. This gives the dish a strong protein advantage for a low carb lunch.

Q. Which ingredient adds the most flavor to the egg salad?

Mayonnaise, paired with lemon juice and black pepper, provides the creamy tang and subtle zest that makes the egg salad memorable. Balanced seasoning ensures the richness of avocado and eggs isn't overwhelmed.

Q. How do I prevent the avocado from browning after serving?

By squeezing lemon juice directly onto the avocado halves and keeping the egg salad chilled until serving, you minimize browning. Serve immediately after assembling for best appearance and freshness.

Low Carb Egg Lunch: Egg Salad Stuffed Avocado Recipe

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