Stuffed eggs with avocado are an idea for a healthy egg breakfast. How do you make stuffed eggs with avocado? Discover a simple keto recipe for avocado-stuffed eggs!
Stuffed eggs with avocado are a refined yet simple-to-prepare egg appetizer that combines classic taste with a touch of modernity. This egg dish, perfect for both elegant parties and everyday meals, delights with its creamy texture and rich flavors.
Eggs, being the basis of this recipe, are not only versatile in the kitchen but also full of nutritional value. They are an excellent source of high-quality protein and contain essential vitamins and minerals, such as B vitamins, iron, and phosphorus, supporting health and good physical condition.
Avocado, used for the filling, is a true treasure of nature. It’s a fruit rich in healthy fats, mainly oleic acid, which positively affects the heart and cholesterol levels. Avocado is also a source of fiber, vitamin E, and potassium, making it an ideal choice for those who care about a healthy diet.
Onion, adding a delicate sharpness and crunch to the dish, is known for its anti-inflammatory and antibacterial properties. The antioxidants and sulfur compounds it contains support immunity and overall health.
Stuffed eggs with avocado are a dish that surprises with its simplicity, while also impressing with its unique combination of flavors. They are perfect as a snack, an addition to salads, or as a brunch element. It’s an excellent choice for anyone who values healthy, tasty, and elegant culinary solutions.
How do you make an egg stuffed with avocado? Discover a simple recipe for avocado-stuffed eggs!
Preparation time: 12 min
Calories: 263
Protein: 13 g
Carbohydrates: 7 g
Fats: 20 g
Ingredients for stuffed eggs with avocado:
- Chicken egg 2 pieces (100 g)
- Avocado 1/2 medium piece (70 g)
- Onion 1 slice (20 g)
- Lemon juice 1 teaspoon (3 g)
- Salt
- Pepper
- Smoked sweet paprika
Preparation of stuffed eggs with avocado:
Step 1: Cook the eggs hard-boiled (check the recipe).
Step 2: Cut a slice of the peeled onion and finely chop it. Wash, dry, and halve the avocado. Sprinkle the half with the pit with lemon juice, wrap tightly in cling film, and refrigerate (use for another meal within a few days). Scoop out the flesh of the other half with a spoon. Peel the boiled eggs and cut them in half lengthwise. Remove the yolks.
Step 3: Place the yolks, avocado, and onion in a blender container. Season with lemon juice, salt, and pepper to taste. Blend into a smooth, uniform mass.
Step 4: Fill the egg whites with the prepared mixture. Sprinkle the stuffed eggs gently with smoked sweet paprika.
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