Salmon & Egg Stuffed Avocado

Salmon & Egg Stuffed Avocado is a creamy, protein-packed dish that’s perfect for a healthy breakfast, brunch, or light meal. Fresh avocado halves are filled with flaked salmon and a soft-boiled or poached egg, creating a rich combination of flavors and textures. Loaded with omega-3s, healthy fats, and essential nutrients, this dish is as nourishing as it is satisfying — a delicious way to fuel your day.

Ingredients

• 1 Ripe Avocado
• 1 Tsp Dijon Mustard (Optional)
• 2 Hard-Boiled Eggs, Peeled
• 1 Tbsp Fresh Dill Or Parsley, Chopped
• 1 Can (5 Oz) Salmon, Drained (Or ~4 Oz Cooked Salmon, Flaked)
• 2 Tbsp Plain Greek Yogurt (Or Light Mayo), 2 Tsp Lemon Juice & Salt & Pepper

Directions

1. Boil Eggs (If Needed): Place Eggs In A Pot, Cover With Water, Bring To A Boil. Turn Off Heat, Cover, And Let Sit 8–10 Minutes. Transfer To Cold Water And Peel Once Cool. (You Can Also Prep Ahead Or Use Pre-boiled Eggs.)
2. Prepare Filling: In A Bowl, Crumble Drained Salmon. Chop Hard-Boiled Eggs And Add To The Salmon. Stir In Greek Yogurt, Dijon Mustard (If Using), Lemon Juice, Dill Or Parsley, Salt, And Pepper. Mix Well Until Creamy.
3. Prep Avocados: Cut Avocado In Half, Remove Pit. Scoop A Little Extra Flesh From Each Center To Make Space For Filling. (Optional: Mix Scooped Avocado Into The Salad Or Set Aside.)
4. Fill & Serve: Spoon The Salmon-egg Mixture Evenly Into Each Avocado Half. Serve With A Sprinkle Of Extra Dill Or A Lemon Wedge For Garnish.