A Simple and Delicious Breakfast — Stuffed Avocado

Looking for a breakfast that's both incredibly simple and impressively elegant? Meet your new morning favorite: Stuffed Avocado! This recipe transforms the humble avocado into a delightful, nutrient-packed meal in just 10 minutes. It's a fantastic way to enjoy the creamy texture and health benefits of avocado, combined with the classic flavors of egg and cream cheese. Perfect for a quick weekday breakfast, a light lunch, or even a sophisticated brunch, these stuffed avocados are as beautiful as they are delicious. Let's get started on this effortless culinary creation!

Cooking: 10 minutes
Quantity: 2
Per serving
Calories: 481 kcal
Proteins: 13 g
Fats: 42 g
Carbohydrates: 17 g

Stuffed Avocado Ingredients

  • 1 avocado
  • 1 chicken egg
  • 2 tablespoons cream cheese
  • 1/2 tablespoon mayonnaise
  • 1/2 lemon
  • salt, black ground pepper

How to Make Stuffed Avocado

Cut a ripe avocado in half and remove the pit. Using a tablespoon, scoop out the flesh, leaving the skin shells intact.

A ripe avocado cut in half, with the pit still in one half, on a wooden cutting board.

Cut a ripe avocado in half and remove the pit.

A pile of finely diced green avocado flesh in a white bowl.

Dice the avocado flesh into small cubes.

Diced hard-boiled egg white being added to a bowl of diced avocado.

Dice the egg white and add it to the avocado.

Dice the avocado flesh into small cubes and immediately squeeze the juice from half a lemon over it. The lemon juice prevents the flesh from oxidizing, helping it maintain its bright green color. Set aside a tablespoon of the diced flesh for garnish.

Hard-boil a chicken egg. Cool, peel, and separate the yolk from the white. Dice the egg white and add it to the avocado.

Adding a spoonful of cream cheese and mayonnaise to the bowl with avocado and egg.

Add the cream cheese and mayonnaise.


Add the cream cheese and mayonnaise. For a lighter version, you can replace the cream cheese with soft, fat-free cottage cheese, and the mayonnaise with unsweetened yogurt with no more than 2% fat.

Seasoning the avocado filling in a white bowl with salt and pepper.

Season the filling with salt and pepper to taste.

Filling an empty avocado skin with the creamy avocado and egg mixture.

Fill the avocado skins with the mixture.

A hand pressing a hard-boiled egg yolk through a small metal sieve over a bowl.

Press the boiled egg yolk through a fine sieve.


Season the filling with salt and black pepper to taste, and mix well. Using sea salt will add extra minerals to the dish.

Fill the avocado skins with the mixture, forming a small mound.

Press the boiled egg yolk through a fine sieve or grate it on a fine grater.

Garnishing a stuffed avocado half with a strip of bright yellow grated egg yolk.

Sprinkle a strip of the grated egg yolk over the stuffed avocado.


Sprinkle a strip of the grated egg yolk over the stuffed avocado, followed by a strip of the reserved green avocado cubes. Garnish both avocado halves this way.

Two finished stuffed avocado halves on a plate, sprinkled with pepper and ready to be served.

Sprinkle with a pinch of ground pepper and serve immediately.


Drizzle everything once more with freshly squeezed lemon juice and a drop of extra virgin olive oil. Sprinkle with a pinch of ground pepper and serve immediately. This dish should not be prepared in advance; it must be served right after making! The best breakfast in the world is ready in 10 minutes, full of benefits with minimal effort!

And there you have it—a stunningly simple and delicious Stuffed Avocado breakfast, ready in minutes! This dish is best enjoyed fresh, so be sure to serve it right away to savor the vibrant colors and flavors. It's wonderful on its own, but you can also serve it with a slice of whole-grain toast or a side of fresh greens for a more complete meal. We hope this recipe inspires you to get creative with your breakfasts and adds a touch of healthy indulgence to your morning routine. Enjoy your meal!