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Mashed avocado


Rate this recipe 3.8/5 (93 Votes)


  • 6 avocados
  • 3 eggs hard boiled
  • shallots 2 or 3
  • 3 cans of tuna
  • mayonnaise
  • ketchup
  • salt and pepper


Servings 6
Level of difficulty Easy
Preparation time 15mins
Cooking time 10mins
Cost Budget Friendly


Step 1

- Hard boil your eggs to desired doneness.
- Cut the avocados in half and remove pit. Remove the pulp with a table spoon and put the pulp into a bowl.

Step 2

- Chop the shallots and add to bowl with the tuna, egg, mayonnaise ketchup, pepper and salt to your taste. Leave whole or mash with a fork then chill.


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  • 1/2 cup rice vinegar
  • 2 tbsp sugar
  • 2 cups cooked sushi rice
  • 1 cup soy sauce
  • 1/4 cup chopped cilantro
  • 2 tbsp seasame oil
  • 1 tsp chili paste
  • Salt
  • 1 mango, diced
  • 1 avocado, diced
  • 1 lb salmon, diced


  1. Combine the rice vinegar and sugar.
  2. Stir though the cooked sushi rice, and with wet hands, shape into balls.
  3. Press the balls into ramekins lined with parchment paper, and press the rice up the sides of the ramekins into cup shapes.
  4. Refrigerate for 15 minutes.
  5. In the meantime, combine the soy sauce, cilantro, sesame oil, chili paste and salt in a bowl.
  6. Combine the mango, avocado and salmon.
  7. Pour the soy mixture over the salmon mixture, and stir through until evenly coated.
  8. Remove the rice cups from the refrigerator, and peel off the parchment paper.
  9. Distribute the salmon mixture between the rice cups.
  10. Garnish, serve and enjoy!

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