clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
baked avocado with egg and tuna salad

Baked Avocado & Egg with Curried Tuna Salad

  • Author: Caroline Phelps
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 2 people 1x
  • Category: Side dish
  • Method: Baking
  • Cuisine: American


Easy, quick and so tasty! Serve these baked avocado for breakfast, lunch or as a side.


  • 1 avocado (sliced in half and pitted)
  • 1 egg

For the curried tuna salad:

  • 2 tablespoons cucumber (peeled, seeded and diced)
  • 15 grams canned tuna in water (drained)
  • 1/4 teaspoon curry powder
  • 2 tablespoons mayonnaise
  • 1/2 teaspoon sriracha sauce
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper


  1. Preheat oven to 425 ºF.
  2. Put all the ingredients for the curried tuna salad in a bowl and mix well.
  3. Using a spoon, scoop out part of each avocado halves (about two tablespoons) to make more space for the egg to rest. Add the scooped parts to the tuna salad, lightly mash and mix well. Set aside.
  4. Put avocado halves on a cooking tray and break an egg in each one. Bake in the oven for 15 minutes.
  5. Take baked avocados out of the oven and top with tuna salad. Serve immediately.


Shopping essentials for this recipe:


  • Serving Size:
  • Calories: 284
  • Sugar: 3.2 g
  • Sodium: 1316.3 mg
  • Fat: 24.6 g
  • Saturated Fat: 4.7 g
  • Carbohydrates: 10.8 g
  • Fiber: 7 g
  • Protein: 7.9 g
  • Cholesterol: 101.9 mg

Keywords: recipe, appetizer, snack, easy

Recipe Card powered byTasty Recipes

Asian Recipes

Straight To Your Inbox

Receive a FREE Digital Cookbook when you sign up for our newsletter