Aguacate Relleno-Stuffed Avocado-on the board closeup

Aguacate Relleno (Stuffed Avocado with Smoked Salmon and Egg)

  • Author: Loreto
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 1-2 people 1x
  • Category: Breakfast, brunch
  • Method: Oven
  • Cuisine: Colombian
  • Diet: Gluten Free


Aguacate Relleno (Stuffed Avocado with Smoked Salmon and Egg). Here’s a dish that can be served for breakfast or lunch. There is nothing like a trio of avocado, egg, and smoked salmon. Vibrant colors, equally tantalizing in taste and texture. Come with us and discover Colombia through food!


  • 1 avocado
  • 1 Tbsp olive oil
  • 2 small free-range eggs
  • 2 slices smoked salmon
  • 1 stalk green onion chopped fine
  • 2 sprigs fresh dill
  • Salt and pepper
  • Pinch of paprika


  • 2 Tbsp salsa
  • 1 heaping Tbsp Dijon mustard with basil and lemon


  1. Pre-heat oven to 300 degrees F.
  2. Cut avocado in half and take the pit out. Scoop some of the middle out, creating a larger bowl.
  3. Brush inside of avocado with the olive oil, season with salt pepper and paprika.
  4. Crack eggs into the avocado and season again with salt and pepper, and sprinkle with finely chopped green onion. Place on a parchment-lined baking sheet and then into middle rack of oven, bake for 15 minutes or until the egg is cooked to your liking.
  5. Take out of oven. Grab a slice of smoked salmon fan and place to one side on top of the avocado.
  6. Garnish with a fresh sprig of dill.
  7. Serve with salsa and Dijon mustard on the side.



  1. Cook the egg to your liking, I cooked mine a bit longer.
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