Shrimp Salad Stuffed Avocado Halves

This Shrimp and Avocado Appetizer is made using tiny canned shrimp and boiled eggs. It can be used could also be a lunch main dish served on a green salad.

Course Appetizer, Lunch

Cuisine American

Keyword Shrimp Avocado Salad

Prep Time 15

Fridge Resting Time 1

Total Time 1 15

Servings

Calories 281kcal

Author Evelyn

Ingredients

2 Avocados
1 4 oz can small shrimp drained
2 green onions diced
2 tablespoons mayonnaise
2 hard-boiled eggs chopped
lemon juice

Instructions

Mix shrimp, green onions, and eggs gently. Adding enough mayonnaise to bind the ingredients together.
Place in the fridge for at least one hour for flavors to marry.
Slice avocados in half lengthwise and peel. Sprinkle with lemon juice to prevent browning.
Spoon shrimp salad into avocado halves.

Nutrition