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Oyster and Egg Salad Stuffed Avocado

  • 35minutes
  • 1578calories

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Source: chickenofthesea.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 5 peeled and coarsely chopped hard boiled eggs

  2. 2 chopped celery stalks

  3. 1/3 cup light mayonnaise

  4. 1/4 chopped cup red onion

  5. 3 each Tablespoons chopped pepperoncinis and shredded Parmesan cheese

  6. 2 chopped Tablespoons pimientos

  7. 1 (3 3/4-oz.) drained Chicken of the Sea® Smoked Oysters in Oil salt and pepper to taste

  8. 2 halved, pitted and peeled ripe avocados finely chopped Italian parsley

Instructions Jump to Ingredients ↑

  1. In a bowl, combine first seven ingredients; gently fold in Chicken of the Sea® Oysters . Salt and pepper to taste. Top each avocado half with approximately 1/2 cup oyster and egg salad mixture. Lightly sprinkle with chopped parsley. Serve immediately. Makes 4 servings.

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