Caprese Egg Salad Stuffed Avocados
 
Prep time
Total time
 
Author:
Recipe type: Main Dishes
Ingredients
  • 1 avocado, pitted
  • 1 hard-boiled egg, diced
  • 1 green onion, sliced
  • 1 tomato, seeded and diced
  • ¼ cup ricotta cheese or mayonnaise
  • 5 basil leaves, chopped (or use pesto to taste)
  • Salt and pepper to taste
  • pesto, as garnish (omit for low sodium)
Instructions
  1. Scoop out around where the avocado pit was making a uniform bowl out of the avocado. Place the scooped out avocado flesh in a small mixing bowl.
  2. Remove the peel from the avocado by scooping the avocado “bowl” out with a large spoon being careful to stay along the inside edge of the peel so you don’t cut into your “bowl”. Set aside.
  3. In the small mixing bowl, mash the scooped out avocado center with all of the other ingredients except the pesto garnish.
  4. Fill the avocado “bowls” with the mashed avocado/egg mixture.
  5. Top with a dollop of pesto and serve.
Notes
For low sodium, omit the pesto and don't add additional salt to taste for 140mg per serving.
Nutrition Information
Serving size: 1 Calories: 492 Fat: 38g Carbohydrates: 26g Sodium: 172mg * Fiber: 12g Protein: 18g
Recipe by at https://www.cookingupclean.com/caprese-egg-salad-stuffed-avocados/