These bright, satisfying avocado boats with egg are a quick breakfast or snack with a creamy texture and fresh flavor. Cream cheese makes the filling especially silky, while lemon juice and parsley add a light citrus lift and herbal aroma.
Ingredients
- 1/2 ripe avocado
- 2 hard-boiled eggs
- 1 small onion
- 1 tbsp | 15 g cream cheese
- 1 bunch parsley
- Salt, ground black pepper, dried garlic
- 1 tsp | 5 ml olive oil
- 1 tsp | 5 ml lemon juice
How to make
- Hard-boil the eggs for 9-10 minutes, then cool quickly in cold water and peel.
- Scoop the flesh from half an avocado into a bowl and immediately drizzle with lemon juice to preserve the color.
- Finely chop the eggs, onion, and parsley. Add to the avocado.
- Add the cream cheese, pour in the olive oil, season with salt, pepper, and a pinch of dried garlic.
- Mash everything with a fork until smooth and creamy.
- Spoon the filling back into the avocado half, shaping a neat ‘boat’. Serve with toast, if desired.
Nutrition per serving
| Calories | 350 kcal |
|---|---|
| Protein | 15 g |
| Fat | 28 g |
| Carbohydrates | 8 g |
| Fiber | 5 g |
| Sugar | 2 g |
| Sodium | 260 mg |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
📹 Watch video recipe in our Telegram channel
Tips and variations
- For a lighter version, replace the cream cheese with thick yogurt or low-fat cottage cheese.
- Prefer more heat? Add a pinch of chili flakes or a dash of hot sauce.
- Swap the onion for scallions or chives for a gentler flavor.
- For serving: start with the ‘boat’, then spread the remainder on whole-grain toast or crispbread.
- To keep the filling from browning, don’t skip the lemon juice and cover the dish with cling film until serving.
FAQ
Can I replace the cream cheese with something lighter?
Yes, thick plain yogurt or soft cottage cheese works well. The texture will be a little less creamy, but the flavor stays fresh and delicate.
What if I don’t like raw onion?
Use scallions or chives instead, or pour boiling water over finely chopped onion for 1 minute to soften the sharpness.
Can I make it ahead?
It’s best assembled just before serving, since avocado can brown. You can store the filling without the avocado, covered directly on the surface, for up to 6-8 hours in the refrigerator.