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Low-Carb Egg Stuffed Avocado

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These stuffed avocados are packed with flavour and healthy fats. Avocados and eggs are two superfoods and staples of a low-carb diet!

Avocados are low in carbs, great sources of heart-healthy fats and potassium. If you just started following a low-carb diet, you may be experiencing "keto-flu." Luckily, you can lessen the symptoms of keto-flu by eating foods high in electrolytes. My tip: eat an avocado and drink a cup of bone broth every day!

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Eggs, especially the egg yolks, are high in A, B and D vitamins, choline and minerals like phosphorus and selenium. Because they are naturally high in protein and fats, they will help you stay fuller for longer.

Although eggs got a bad reputation for being high in cholesterol, they do not raise blood cholesterol in the majority of people (studies show that dietary cholesterol does not necessarily raise blood cholesterol). In fact, the liver, which makes most of the cholesterol in our body, can down regulate its production when we eat foods high in cholesterol.

Keep in mind that people with very high cholesterol levels on a ketogenic / low-carb diet may want to avoid eating too many eggs and other foods high in cholesterol (especially those with genetic disorders - ApoE4 gene and hypercholesterolemia).

If prefer fish or other fillings, there are plenty more recipes to choose from:

Hands-on Overall

Serving size 1 medium avocado

Allergy information for Low-Carb Egg Stuffed Avocado

✔  Gluten free
✔  Dairy free
✔  Nut free
✔  Nightshade free
✔  Pork free
✔  Coconut free
✔  Fish free
✔  Shellfish free
Pescatarian
Vegetarian
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Nutritional values (per serving, 1 medium avocado)

Net carbs5 grams
Protein16.5 grams
Fat56.8 grams
Calories617 kcal

Calories from carbs 3%, protein 11%, fat 86%

Total carbs15.5 gramsFiber10.6 gramsSugars2.2 gramsSaturated fat10.8 gramsSodium540 mg(23% RDA)Magnesium63 mg(16% RDA)Potassium958 mg(48% EMR)

Ingredients (makes 2 servings)

  • 2 medium avocados or 1 extra large avocado, seed removed (300 g/ 10.6 oz)
  • 4 large eggs, hard boiled
  • 1/4 cup paleo mayonnaise (58 g/ 2 oz) - you can make your own
  • 2 tbsp sour cream or cream cheese or more mayo for dairy-free (24 g/ 0.8 oz)
  • 1 tsp Dijon mustard (you can make your own)
  • 2 medium spring onions (30 g/ 1.1 oz)
  • sea salt and ground pepper, to taste

Instructions

  1. Start by cooking the eggs. Fill a small saucepan with water up to three quarters. Add a good pinch of salt. This will prevent the eggs from cracking.
  2. Bring to a boil. Using a spoon or hand, dip each egg in and out of the boiling water - be careful not to get burnt. This will prevent the egg from cracking as the temperature change won't be so dramatic. To get the eggs hard-boiled, you need round 10 minutes. This timing works for large eggs. When done, remove from the heat and place in a bowl filled with cold water. I use my egg timer for that. Low-Carb Egg Stuffed Avocado
  3. Dice the eggs and finely slice the spring onion.
    Low-Carb Egg Stuffed Avocado
  4. In a bowl, mix the diced eggs, mayo, sour cream, Dijon mustard and spring onion - leave some spring onion for garnish. Season with salt and pepper to taste. Low-Carb Egg Stuffed Avocado
  5. Scoop the middle of the avocado out leaving 1/2 - 1 inch of the avocado flesh. Cut the scooped avocado into small pieces. Low-Carb Egg Stuffed Avocado
  6. Place the chopped avocado into the bowl with eggs and mix until well combined. Low-Carb Egg Stuffed Avocado
  7. Fill each avocado half with the egg & avocado mixture and top with more spring onion.
  8. Eat immediately or store in the fridge for up to a day. The egg filling can be stored in the fridge in a sealed jar for up to 3 days. Low-Carb Egg Stuffed Avocado

Ingredient nutritional breakdown (per serving, 1 medium avocado)

Net carbsProteinFatCalories
Avocado, fresh
2.7 g3 g22 g240 kcal
Eggs, free-range or organic
0.7 g12.6 g9.5 g143 kcal
Mayonnaise
0.2 g0.3 g22.8 g204 kcal
Cream, sour
0.6 g0.3 g2.3 g24 kcal
Dijon mustard
0 g0.1 g0.1 g2 kcal
Spring onion, scallion, green onion, fresh
0.7 g0.3 g0 g5 kcal
Salt, pink Himalayan rock salt
0 g0 g0 g0 kcal
Pepper, black, spices
0 g0 g0 g0 kcal
Total per serving, 1 medium avocado
5 g16.5 g56.8 g617 kcal

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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (23)

Thanks

Reply

First of all, I love your app and blog, Martina!  Thank you for all the hard work and dedication you put into them!  I'm doing vegetarian keto and there are plenty of recipes on your blog and in your cookbooks, and all of them taste incredible!  As for this recipe, I've made it several times because it's so tasty and easy.  Tonight I used all of the avocado flesh (instead of only the middle of it), made the recipe, then added it to arugula--awesome!  Much like your Easy Avocado and Egg Salad however I liked the flavors even more using this recipe!  Thanks again!

Reply

Carrie, thank you so much for your lovely feedback!

Reply

Hi, what can I substitute for the eggs? Thanks

Reply

You can try some of these other recipes for Stuffed Avocados: ketodietapp.com/Blog/Filter

Reply

What about paneer instead of feta cheese?

Reply

Paneer is quite dry and low in fat compared to feta - it depends on how you plan to use it.

Reply

Can we use cottage cheese instead of feta??

Reply

Yes you can do that. The difference will be in taste as feta is quite salty.

Reply

I'm a little confused about the serving part am I eating one avocado or two per meal?

Reply

Hi Briana, the recipe is 2 servings. If you use a large avocado, you will have 1/2 avocado pre serving, while if you use a smaller avocado, you will have 1 avocado per serving. You can go by the weight listed (300 g - that is per recipe) 😊

Reply

Can I use tofu instead of the eggs? If so, is any Tofu okay on a ketodiet? Also, can I add turmeric for extra nutrition?

Reply

Turmeric is great - definitely! Most soy products are not suitable for a keto diet - you can learn more here: Complete Keto Diet Food List: What to Eat and Avoid on a Low-Carb Diet

Reply

This is my third recipe from your vegetarian keto 2 week plan that I've tried. It's so, so good. Very grateful 😊

Reply

Thank you, I'm glad you like my diet plan! 😊

Reply

Can we take  cottage cheese as a substitute of eggs

Reply

That's an interesting idea, yes, I think you can!

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It was awesome , share more vegetarian keto diet recipes 😊 . I have clicked a picture and shared on to my facebook account 😊

Reply

Thank you! I will 😊

Reply

This is like deviled eggs inception - Leo Dicaprio would totally approve. Looks lovely and sounds delicious and comforting!! Xo

Reply

Thank you Alison! 😊

Reply

Thanks for another veggie recipe, yay!!! 😊

Reply

You're welcome, hope you enjoy it! 😊

Reply