Chorizo stuffed avocados are a keto power lunch that eats like a treat: smoky Spanish chorizo mashed with hard-boiled egg, butter, mayonnaise, and lemon into a chunky, savory filling. Spooned into creamy avocado halves and finished with chives, they're spicy, rich, and ready with just 2.7 g of net carbs per half. They work equally well as a lunch or a party appetizer.
A Low-Carb Lunch That’s Anything But Boring!
Get ready to ignite your taste buds with a recipe that’s bursting with smoky, spicy, and creamy flavors. These Chorizo Stuffed Avocados are the ultimate keto power lunch or a show-stopping appetizer. We’re combining the bold kick of Spanish chorizo with a rich, savory egg salad-style filling, all nestled inside a perfect, creamy avocado half. It’s a flavor explosion that’s as easy to make as it is delicious to eat!
Ingredients
• Prep Time: 20 minutesCook Time: 5 minutesChill Time: 30 minutesServings: 4
• 12 ounces / 340g (12 oz) Spanish Chorizo Sausage, Diced
• ¼ cup / 57g (2.01 oz) Unsalted Butter, softened
• 2 large Hardboiled Eggs, Diced
• 2 tablespoons / 30g (1.06 oz) Mayonnaise
• 2 tablespoons / 8g (0.28 oz) Fresh Chives, Chopped
• 1 tablespoon / 15ml (0.5 fl oz) Fresh Lemon Juice
• 2 large Avocados, Halved and Pitted
• Sea Salt, to taste
• Cayenne Pepper, to taste
Instructions
1. Directions1. In a medium skillet over medium-high heat, cook the diced chorizo until it’s nicely browned and has rendered its flavorful fat, about 5-7 minutes. Use a slotted spoon to transfer the chorizo to a paper towel-lined plate to drain and cool slightly.2. In a medium mixing bowl, combine the cooled chorizo, softened butter, diced hardboiled eggs, mayonnaise, chopped chives, and fresh lemon juice. Mash the together with a fork until well-combined but still slightly chunky.3. Season the mixture generously with sea salt and a pinch of cayenne pepper to your liking. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the mixture to firm up.4. When you’re ready to serve, generously spoon the chilled chorizo filling into the cavity of each avocado half. Serve immediately for the best texture and flavor.
Nutritional Information
• Nutrition Information(per serving – 1 stuffed avocado half)
• Calories: 419 kcal
• Protein: 11.4g
• Fat: 38.9g
• Net Carbs: 2.7g (0.1 oz)
Pro Tips
• for Perfect Stuffed Avocados
• For the best flavor, use a dry-cured Spanish chorizo, not the fresh Mexican variety. It provides a firmer texture and a deeper, smokier taste.
• The chorizo filling can be made up to 2 days in advance and stored in an airtight container in the refrigerator. Just fill the avocados right before serving to keep them fresh.
• Brush the cut surfaces of the avocado halves with a little extra lemon juice to prevent them from browning while you prepare the filling.
• For a little extra crunch and freshness, top the stuffed avocados with some crumbled cotija cheese or extra chopped chives before serving.
FAQ
Q: Is this Chorizo Stuffed Avocado recipe keto-friendly
A: Yes, this recipe is perfect for a keto or low-carb diet. Each serving contains only 2.7g (0.1 oz) of net carbs, along with high amounts of healthy fats and protein, making it a delicious and satisfying meal.
Q: Can I make these stuffed avocados ahead of time
A: You can prepare the chorizo filling up to two days in advance and store it in an airtight container in the fridge. For the best results and to prevent the avocado from browning, you should slice and fill the avocados just before you plan to serve them.
Q: What kind of chorizo should I use for this recipe
A: For the best flavor and texture, it is highly recommended to use a dry-cured Spanish chorizo. This type provides a firmer, smokier taste compared to the fresh Mexican variety, which would alter the consistency of the filling.
Q: How do I keep the avocado from turning brown
A: A great tip is to brush the cut surfaces of the avocado halves with a little fresh lemon juice right after you pit them. This helps prevent oxidation and keeps them looking fresh and green while you prepare the filling.
Pro Tips
- Use dry-cured Spanish chorizo rather than the fresh Mexican variety — it holds a firmer texture when diced and brings a deeper, smokier flavor to the filling.
- Brown the diced chorizo 5-7 minutes until it renders its fat, then drain it well and let it cool before mixing so the butter and mayonnaise stay creamy.
- Mash the filling with a fork until combined but still slightly chunky, then chill it at least 30 minutes so the flavors meld and the mixture firms up for spooning.
- Brush the cut avocado surfaces with a little extra lemon juice right after pitting to keep them from browning while the filling chills.
- The filling keeps in an airtight container in the refrigerator for up to 2 days — slice and fill the avocados just before serving, and top with crumbled cotija or extra chives.
Frequently Asked Questions
Is this chorizo stuffed avocado recipe keto-friendly?
Yes — each stuffed avocado half has about 2.7 g of net carbs alongside 38.9 g of fat and 11.4 g of protein, so it fits a keto diet comfortably.
Can I make these stuffed avocados ahead of time?
The chorizo filling can be made up to 2 days ahead and refrigerated in an airtight container. Slice and fill the avocados just before serving so they stay fresh and green.
What kind of chorizo should I use?
Dry-cured Spanish chorizo is the right choice — it's firmer and smokier than fresh Mexican chorizo, which would change the consistency of the filling.
How do I keep the avocado from turning brown?
Brush the cut surfaces with a little fresh lemon juice immediately after pitting them; the acidity slows oxidation while you prepare the filling.
Recipe card below.
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Chorizo Stuffed Avocados
Ingredients
Method
- Directions1.
- In a medium skillet over medium-high heat, cook the diced chorizo until it's nicely browned and has rendered its flavorful fat, about 5-7 minutes. Use a slotted spoon to transfer the chorizo to a paper towel-lined plate to drain and cool slightly. 2.
- In a medium mixing bowl, combine the cooled chorizo, softened butter, diced hardboiled eggs, mayonnaise, chopped chives, and fresh lemon juice. Mash the together with a fork until well-combined but still slightly chunky. 3.
- Season the mixture generously with sea salt and a pinch of cayenne pepper to your liking.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the mixture to firm up. 4.
- When you're ready to serve, generously spoon the chilled chorizo filling into the cavity of each avocado half.
- Serve immediately for the best texture and flavor.
- Brush the cut surfaces of the avocado halves with a little extra lemon juice to prevent them from browning while you prepare the filling.
