The California Avocado Commission just needs to hire me as a full time ambassador or something. We are currently working together on a post-per-month contract but I can’t help myself. I love coming up with new ways to eat avocados! (And it feels so weird saying that as a former avocado hater but it’s true).
This morning I was staring at my last avocado, trying to figure out a new way to eat it besides My Ultimate Breakfast Avocado Toast, which is delicious but… I’m out of bread!
I’ve heard of people making avocado egg salad so I figured why not give it a shot. Plus, I had these awesome green bell peppers in the fridge with no real plan on using them.
Well, this avocado and hard-boiled egg combo ended up to be a match made in heaven… again! And I know not everyone’s a fan but sprinkle in a few bacon bits and it’s like a little party in your mouth.
Here’s what I did…
- 1 green bell pepper
- 2 hard-boiled eggs
- 1/2 California avocado
- 1 tsp dried chives (fresh would work, but I’m out)
- 1 tbsp real bacon bits
- Healthy pinch of salt and pepper
Cut the pepper in half from the top down. Clean out the seeds and set aside.
Mash the remaining ingredients together with a fork.
Fill the pepper halves with the egg mixture and you’re done!
I added a little more chives and bacon bits to the top for the photos to make (what’s in essence mush) look at least somewhat appetizing.
I hope it worked. :)
|Servings||Amt per Serving|
|290||23g||5g||old: 7||new: 8|