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...

Ingredients

1 green bell pepper
2 hard-boiled eggs
½ California avocado
1 teaspoon dried chives (fresh would work, but I'm out)
1 tablespoon real bacon bits
Healthy pinch of salt and pepper

Instructions

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. 🙂

📖 Recipe