Avocado Egg Salad Cups

These Avocado Egg Salad Cups are filled with cubed California Avocados and also feature chopped hard-boiled eggs, chives, and herbs. This grab-and-go recipe is easy to enjoy during a movie with quick clean-up.

Course Appetizer, Side Dish

Cuisine American

Keyword avocado egg salad, avocado egg salad cup

Prep Time 15

Total Time 15

Servings servings

Calories 162kcal

Author Brandi Crawford

Ingredients

2 ripe Fresh California Avocado
2 hard-boiled eggs Sliced into cubes
1 teaspoon chives
1 teaspoon dill
salt and pepper to taste

Instructions

Hollow out the avocados and slice the avocado into smaller cubes.
Combine the egg cubes and avocado cubes in a bowl with the chives, dill, salt, and pepper to taste.
Load the avocado and egg mixture into the hollowed avocado.

Nutrition

Serving: 0.5stuffed avocado | Calories: 162kcal | Carbohydrates: 2g | Protein: 5g | Fat: 13g