Stuffed Avocados 3 Ways
By Lena Abraham
Approved by the Delish Test Kitchen

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Yields:
3
Prep Time:
10 mins
Total Time:
20 mins
Not that you need more reasons to eat avocados.
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Ingredients
- 3 avocados, halved and pitted
- 1/2 lemon
- kosher salt
- Freshly ground black pepper
For chicken salad
- 1/4 cup Greek yogurt
- 1 Tbsp. red wine vinegar
- 2/3 cup Shredded chicken
- 1 celery stalk, diced
- 1 tsp. finely chopped dill
For shrimp salad
- 1/2 cup cooked shrimp, chopped into bite size pieces
- 1/2 red bell pepper, chopped
- 1/4 cup frozen corn, defrosted
- Juice of 1/2 lemon
- 1 Tbsp. finely chopped cilantro
For breakfast filling
- 1 Tbsp. butter
- 2 large eggs
- 4 slices cooked bacon, crumbled
- 1/2 cup shredded Cheddar cheese
- 1 Tbsp. thinly sliced chives
Directions
- Step 1Scoop out avocados, leaving a small border. Squeeze halved avocados with lemon and season with salt and pepper. Dice avocado and set aside.
- Step 2For chicken salad: In medium bowl, combine greek yogurt and red wine vinegar. Whisk to combine. Add chicken, celery, dill, and reserved avocado. Toss until all ingredients are coated in dressing and season with salt and pepper. Divide between two avocado halves. Serve.
- Step 3 For shrimp salad: in a medium bowl, combine shrimp, pepper, corn, lemon juice, cilantro, and reserved avocado. Stir to combine and season with salt and pepper. Divide between two avocado halves. Serve.
- Step 4For breakfast filling: in a medium skillet over medium heat, melt butter. Add eggs, bacon, and cheese to skillet. Scramble until cheese is melted and eggs are scrambled to your desired texture. Remove from heat and stir in reserved avocados. Spoon eggs into avocado halves, season with salt and pepper and garnish with chives. Serve.
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