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With crisp bacon and juicy tomatoes, this BLT stuffed avocado has all the best parts of the sandwich, with a boost of healthy fats and fiber — minus the bread! Similar to an avocado baked egg and BLT salad, we’re filling the avocado shell with protein and toppings to make this dish a filling meal. This is one of my favorite avocado keto recipes, but I also have 10 more stuffed avocado recipes loaded with delicious toppings below.
Why You’ll Love This BLT Stuffed Avocado Recipe
- Savory flavor
- Creamy, meaty textures
- Very basic ingredients
- 15 minutes start to finish
- Naturally low carb, paleo, gluten-free, grain-free, nut-free, egg-free, Whole30, and keto recipe
- Satisfying lunch and easy to stuff with your favorite toppings!
Ingredients You’ll Need
This section explains how to choose the best ingredients for stuffed avocados, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Avocados – Make sure they are ripe, so that they can mash easily.
- Bacon – This recipe will cook it in a pan on the stovetop, but you can cook bacon in the oven or microwave bacon to save on splatters and time.
- Grape Tomatoes – You can also use cherry tomatoes, or any tomato you prefer. For larger ones, seed them and chop.
- Romaine Lettuce – This is the most classic lettuce for BLT flavor, but feel free to substitute a different lettuce or really any greens.
- Lime Juice – Freshens up the flavor and keeps avocado from turning brown. Squeeze it fresh for best flavor, or use bottled for convenience.
- Spices – Garlic powder, salt, and pepper.
For stuffed avocado recipes with other fillings, see the variations below!
How To Make Stuffed Avocado
This section shows how to make BLT stuffed avocado (but the same technique applies for all kinds of stuffed avocado recipes), with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Cook bacon. Place bacon in a cold skillet and heat on medium low heat. Cook, flipping occasionally, until crisp. Drain on paper towels.
- Prep avocado. Halve avocados and remove pits. Scoop some (not all) flesh out and transfer to a bowl.
- Mash. Mash avocado with lime juice and spices.
- Add fillings. Stir in tomatoes, lettuce, and chopped bacon.
- Stuff. Add stuffing to avocado halves and serve.
10 More Stuffed Avocado Recipes (Variations)
Want to change it up? Try these variations of stuffed avocado recipes. For all of them, you’ll use the same process of using half of the avocado flesh in the filling and serve inside the shells.
- Crab – Stuff the avocado halves with cold crab dip or crab salad. Top with chives.
- Shrimp – Cooked shrimp (either grilled shrimp or sauteed shrimp works great!), diced tomatoes, bell peppers, chives, and a drizzle of spicy mayo.
- Egg – You can make baked avocado eggs for breakfast, or spoon egg salad (made with mayonnaise and the classic add-ins) into the avocado for lunch. Drizzle with hot sauce for some heat.
- Caprese – Search “Caprese stuffed avocado” in the Wholesome Yum app on iPhone or Android.
- Chicken – Chicken salad is the easiest option for lunch. (Try classic chicken salad, avocado chicken salad, or Mediterranean chicken salad.) You could also sub the chicken with shrimp to make a shrimp salad. If you prefer a heartier warm version, stuff your avocado with warm diced chicken breast and cooked vegetables, top with cheese, and bake until melted.
- Tuna – Avocado tuna salad (made with tuna, avocado, lime juice, red onion, celery, jalapenos, and cilantro) is my favorite for making tuna stuffed avocados, but tuna egg salad or regular tuna salad works great, too.
- Taco – Taco stuffed avocado with ground beef taco meat and taco seasoning is one of the keto avocado recipes in my Easy Keto Cookbook! Top it with sour cream for extra richness.
- Slaw – Stuffing avocados with coleslaw makes an easy vegetarian option. Try regular coleslaw, or for a twist, use cilantro lime slaw. Alternatively, mix slaw with pulled pork before adding to the avocado halves.
- Mediterranean – Chicken or shrimp, diced tomatoes, bell peppers, cucumbers, sliced olives, crumbled feta cheese, olive oil, lemon juice, salt, and pepper. Chickpeas also work well here, but be aware chickpeas are not keto friendly, though still considered healthy for most other diets.
- Salsa – Chunky salsas make a great flavor pairing for avocados; there’s a reason the fruit is a common ingredient in many salsa recipes! Try classic pico de gallo or (not low carb but still healthy) pineapple salsa.
How To Eat Stuffed Avocado?
The best way to eat stuffed avocado recipes is to use a spoon. Simply scoop out bites that include some of the filling and some of the outer edge of the avocado.
Storage Instructions
- Store: Stuffed avocado recipes are best fresh, so I don’t recommend storing them for later. Because avocados brown fairly quickly once they are cut open, it’s best to make them right before serving. You can prep all of the filling ingredients ahead of time, though. If you do have leftovers, drizzle the avocado with extra lime juice to reduce browning and store in the fridge for a day or 2.
- Meal prep: Prepare bacon and slice all other vegetables. Halve avocados and mash right before serving.
- Freeze: You can freeze avocados, but they are best enjoyed afterward as part of a recipe rather than plain. I don’t recommend freezing stuffed ones, as the texture of the avocado flesh and most filling options won’t be good after thawing.
More Avocado Lunch Recipes
In addition to my huge library of healthy and keto avocado recipes, try these easy ones for a quick meal:
Tools To Make Stuffed Avocados
- Ceramic Paring Knife – This small knife is the perfect size for carefully cutting your low carb stuffed avocado in half.
- Avocado Saver – Keeps avocados from browning!
- Avocado Slicer – This 3-in-1 tool makes cutting, slicing, and removing the pits EASY work.
Stuffed Avocado Recipes
BLT Stuffed Avocado
This BLT stuffed avocado makes a perfect healthy lunch! Learn how to make it in minutes, along with 10 more easy stuffed avocado recipes.
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Place bacon onto a skillet while the skillet is still cold. Cook the bacon over medium heat, flipping occasionally, for about 5-6 minutes, until crispy. Drain on paper towels (it will crisp up more as it cools).
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Meanwhile, slice the avocados in half and remove the pits. Scoop half of the flesh out of each avocado half (leave half undisturbed) and transfer to a bowl.
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Add the lime juice, garlic, powder, and sea salt to the avocado. Mash with a fork. Adjust seasonings to taste if desired.
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Fold in the grape tomatoes and lettuce.
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When the bacon slices are cool enough to handle, chop them up and add them to the bowl.
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Scoop the mixture back into the avocado halves. If desired, add fresh cracked pepper on top.
Last Step: Leave A Rating!
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Related Easy Recipes
Recipe Notes
Serving size: 2 avocado halves with filling
For 10 more healthy stuffed avocado recipes, see the blog post above.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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61 Comments
SHANNA
0This is a very good recipe! One of my favorite quick and easy meals to make when I am having a lite lunch, or a quick snack.
Mica A
0I love the recipe! It’s so good, especially for lunch.
Crispy
0Outstanding recipe! Great flavors, relatively healthy, and very easy to make. Made some changes based on my taste preferences, nutritional needs, & what was on hand to use. Subbed spinach for lettuce & added chopped hard boiled egg. Used ranch dressing to add another flavor dimension. Taste: #9/10. Spiciness: #0/10. Definitely will make again!
Kristyn
0Now, this is my kind of avocado!! Love this recipe!! Great for Breakfast, lunch, or dinner!! Packed with flavor & so good!
Cathy
0These turned out so good and they were the perfect lunch by the pool!
wilhelmina
0I made this for lunch and I am hooked! I can’t wait to try some of your other variation ideas!
Kathy Garibotto
0Delicious and so fast to put together. I’m looking forward to several times a week. Thanks so much.
C
0I love this 🥑 recipe. Quick, easy, healthy, delicious. I oven roast a package of bacon to use during the week. Makes prep of this even faster. Sometimes for dinner will add shredded chicken. A versatile recipe, thanks!
Kent
0Trying a keto diet, never noticed the serving size and accidentally ate four servings. Delicious!
Traci
0Loved this recipe. Took like literally 5 mins to throw it all together. I used already cooked bacon instead so that probably cut down the time. I just have to remember to double the recipe next time.
Susan
0This is a fun idea, but I doubt that I will make it again. It didn’t help that I had a not good avocado. The bottm line is that for me this is a lot of work for not much nutrition, even with a good avocado. I chose to serve it with cheese toasts (on a homemade keto flat bread), so we’d have what I consder to be a real meal. I had been really looking forward to these because I love all the ingredients & the combo thereof, so I wish it worked better for me.
Debbie
0Just had these for dinner and my husband and I love these wonderful avocado BLTS. Thank you for the recipe!
Luke Sue
0Great easy snack to make with great flavour, I like to add some bbq chicken aswell.
JENNIFER NORDMO
0This is a great recipe – quick and easy to put together, yet tasty and filling! As I only use half of an avocado, I cover the fleshy part of the other half with a drop of coconut oil and store it in an airtight container – the oil “hardens” in the fridge which creates a barrier that stops the avocado going brown.
Donna
0This is a great recipe! I halved the recipe, scooped out the entire avocado, and put everything in a bowl. This is a healthy, and filling, lunch.
Samantha
0Loved this. *I used fresh garlic and added some onion and cayenne. Pretty enough for company with a little cilantro on top. Thanks!
Tammy
0Not a big fan of avocado, but I know they are good for me so I try to incorporate them into my eating plan. I really enjoyed this recipe, thank you!
Laura Ennis
0Where is the mayo? I would totally make this because it will be delicious but to make it even more keto, I will be mixing in a bit of mayo too! 🙂
Georgina
0Thank you for sharing, I am an Avocado virgin and look forward to trying this recipe x
Sylvia
0Is there anyway this could be made in advance so I can bring it to lunch. Thanks.
Wholesome Yum M
0Hi Sylvia, Be sure to cover the avocado with lime juice and then tightly seal. It should work out well for a portable lunch.
Debbie Lykins
0Made these tonight for me and my granddaughter and we absolutely loved them.
I will definitely be making this again, but next time I will scoop out all the avocado and quarter my tomatoes. Just our preference.
Kim
0I like all the low card recipes I get from this site. Good for keto dieters. Thanks!
Connie
0Made this today. Delicious!
Kristi
0Why do you only scoop out half of the avocado? Do you just use that for another purpose? It seems you cut 2 avocados but only scoop out half of each so I’m just curious why you would’t just use one and scoop both sides out instead.
Maya | Wholesome Yum
0Hi Kristi, You scoop out half to mix with the other ingredients. After that the mixture goes back into the avocado halves, where the remaining part that wasn’t scooped out is still in there. So, you still end up eating all of it. If you want to scoop out and mix all of it, you can.
Jim
0This came out great. Second dinner in a row I made this. The avocado makes it very filling. Since we have a lot of arugula still growing in our garden, I use that instead of Romaine lettuce. The peppery flavor from the arugula gave it a wicked awesome taste. I also gave it a splash of balsamic vinaigrette. I’ll be making this a regular staple for lunches and dinners.
Maya | Wholesome Yum
0Thank you so much, Jim! It sounds delicious with arugula, too.
Nancy Lavoie
0I would like to try the recipe. I’m interested in knowing if potatoes are mixed in the original recipe, since it sure does look like it in the photo of the stuffed avocado. Avocado’s used at a replacement for mayo in potato salad is very tasty.
Maya | Wholesome Yum
0Hi Nancy, Nope, there are no potatoes. I think the pieces you’re seeing that might seem like potatoes are just chunks of avocado.
Susan
0This is a 10+++. I’m on KETO so knew about avocados, bacon etc. I never (duh) thought of putting it all together!! When I cooked the bacon, I pre-cut a few slices @ a time. So had lots of little piles which I found easier then chopping after cooking. Added fresh grated sharp cheddar,in the mixture which put this OVER the top!!!
Maya | Wholesome Yum
0I love to hear that, Susan! Have a nice day!
Sara
0I dont see the need to add the mix back in the shell. I scooped out the whole avocado and mixed the ingredients all in a bowl and it was delicious!! Usually I like onion in my salad for the crunch and flavor, but the crisp lettuce and bacon in the avocado made the crunch, and the flavors all popped! One large avocado was good enough for a quick delicious low carb lunch for me. And I still have bacon to make a second one for tomorrow’s lunch. I think I wil mix the avocado, lime and seasoning and store in an airtight container and chop the lettuce, bacon and tomato and put in a separate container and bring to work like that and then just mix when its lunchtime. Hoping it will all stay fresh enough to eat like that.
Robert B. Linscott
0Avocados brown quickly, how do you stop that if you make the night before for a 1:00 pm lunch time?
Maya | Wholesome Yum
0Hi Robert, You can toss the mixture with some lemon or lime juice to slow down the oxidation process. Alternatively, you can cut up the rest of the add-ins and mix in with avocado the day-of at lunch time.
Sarah
0Soooo delicious and filling! I used some fresh chopped garlic in place of the garlic powder…it was so good I felt guilty eating it! Thank you for sharing this recipe!
Maya | Wholesome Yum
0No guilt here, Sarah! I am so happy you liked it!
Harriet
0Sounds great! One question – if I make this for tomorrow’s lunch, what do I have to do to store it overnight? Thank you!
Maya | Wholesome Yum
0Hi Harriet, They wouldn’t be the same as fresh, but it’s still doable. Drizzle the empty avocado shells with lime juice before filling, and add a little extra lime juice to the avocado mixture. The lime juice helps reduce the avocado browning. The tomatoes will also be a bit softer the next day.
Janet Black
0I’ve made these several times now. Great recipe!
Maya | Wholesome Yum
0I am so happy to hear that, Janet! Have a great day!
Melissa
0Hi, can you please tell me what the “white” chunks are in the filled avacados in the pictures? It looks like chicken. While chicken is not in this recipe, I bet it would be a good addition! Thanks!
Maya | Wholesome Yum
0Hi Melissa, There is no chicken in these (though you could add it!). I think what you’re thinking are white chunks are actually just chunks of avocado. They look lighter in color because of the lighting, but are yellow-ish (this avocado in the center was more yellow).
Sharon
0Can’t wait to make these. Having a hard time sticking to low carbs. Cooking for grandson who is picky, so I have bread and oatmeal, pancakes etc. I’m going to look up lower carb pancake recipes and have him try lettuce wraps. But today’s lunch will be these avocados! Thank you so much ♡
Maya | Wholesome Yum
0Thank you, Sharon! Yes, these are great for people that are hesitant or having a hard time with low carb because they are naturally low carb. As for pancakes, I have a couple recipes for you to try: this one and this one.
Ed
0Only one complaint on these recipes. What is the serving size? As a Diabetic, it is great to see the carbs per serving, but the Nutrition facts never say what the serving size is? Is it for the whole Avocado? Half of it? Have looked at other recipes, and the nutrition facts are the same way, no serving size listed!
Maya | Wholesome Yum
0Hi Ed, the serving size is listed on the recipe card. For this recipe, one serving would be half of an avocado. Hope this helps!
Amy
0Bacon and avocado are always great together. Great idea!
Maya | Wholesome Yum
0Totally agree. 🙂 Thank you, Amy!
Lori Johnson
0Can these be made ahead and eaten the next day?
Maya | Wholesome Yum
0Hi Lori, I’ve done this and they still taste fine the next day, but they don’t look as good since the avocado will start to brown. You could add more lime juice to reduce this.
Sara
0My family and I love this recipe!! Thanks for sharing
Scott G
0This looks awesome. Simple and delicious. Can’t wait to try it.
Landiekate
0This post has made my day, because it lead me to finding your blog. This recipe looks SO good, I can’t wait to try it. I’m more than likely running to the store later to get the ingredients. LOVE this! <3
Megan Stevens
0What a fun idea – so yummy!!
RecipestoNourish
0These are lovely! And that BACON!!!
Linda Petersen Spiker
0Fantastic! Pinned and shared on my Whole 30 page!
Raia T.
0What a great idea! My hubby loves BLTs, but doesn’t like avocados. I wonder if he would go for this… 😉
Marie
0I’m obsessed with avocados! I’m adding this to my lunch menu next week! 🙂
foodhuntersguide
0I want this for lunch today!
Karly
0This is lunchtime perfection. All the deliciousness, ALL the bacon and none of the carb-y guilt. Love love love!