Avocado Egg Salad Toast Recipe (2024)

5 stars (8 ratings)

Instructions

• Hard boil the eggs.
  • Gently place the eggs in a large pot of boiling water with 1 teaspoon baking soda.
  • Cook the eggs for 11 minutes.
  • Remove the eggs from the water and place them in an ice bath for 15 minutes.
  • Remove from the ice bath and peel the eggs.
    • Note: this post on how to hard boil eggs is jam-packed with information for how to cook and peel hard boiled eggs! I highly recommend checking it out.
• Make the avocado egg salad.
  • Add one California avocado to a large bowl and roughly mash, leaving some small chunks of avocado.
  • Dice the peeled hard boiled eggs and add them to the bowl.
  • Add minced green bell pepper, greek yogurt, olive oil and lemon juice.
  • Add finely chopped dill, parsley and sea salt.
  • Use a spatula to lightly mix everything together.
  • Serve immediately or store in the refrigerator until ready to serve.
• Add the egg salad to toast.
  • When ready to serve, toast 4 slices of bread.
    • Note: I prefer sourdough bread, but feel free to use whatever bread you have on hand or your favorite type of bread.
  • Divide the avocado egg salad across the 4 slices of toasted bread.
  • Top with a sprinkling of everything bagel seasoning and a drizzle of lemon juice.

How to serve it

I like to serve this avocado egg salad on toast, but there are also several other ways you can serve it.

1. Add it to a tortilla for a wrap.
2. Use two slices of bread to make it into an egg salad sandwich.
3. Serve it on a toasted baguette as an appetizer.
4. Serve it in lettuce wraps for a low carb meal.

If making it into a wrap, warm a large tortilla in the microwave for 15 seconds. Add the avocado egg salad to the middle of the tortilla. Feel free to add spinach or mixed greens, if you’d like. Wrap it up and serve immediately or place in the refrigerator until ready to eat.

If making it into a sandwich, place the egg salad between two slices of your favorite bread or in a croissant. Once again, you can always add spinach, lettuce or other greens, if you’d like.

Avocado Egg Salad is a great recipe for parties. Slice a baguette into 12 pieces. Place them on a baking sheet and into a 400°F oven for 5-7 minutes. Top the toasted baguette pieces with avocado egg salad and everything bagel seasoning. The perfect bite sized party app is served!

For a low carb, keto option, serve the egg salad in lettuce wraps. The avocado egg salad is only 6 carbs per serving when served in lettuce wraps or on it’s own.

Is it healthy?

This avocado egg salad is filled with healthy ingredients. California avocados are packed with good, healthy monounsaturated fats, they’re a nutrient dense food and naturally sodium and cholesterol free.

Eggs are a great source of high quality protein and naturally contain no carbs or sugar. This avocado egg salad recipe contains 8 grams of protein per serving.

This recipe is vegetarian and when served in lettuce wraps or on gluten free bread, it’s also gluten free.

How long does it last?

Stored properly, avocado egg salad will last 3-5 days in the refrigerator. To store the egg salad, I recommend placing it in a storage container. Press a piece of plastic wrap on top of the salad, then place the lid on the storage container.

The plastic wrap will help prevent air from getting into the salad and will help prevent the avocado from turning brown.

This recipe makes 4 servings, but can easily be doubled to make more and store for meals throughout the week.

Avocado Egg Salad Toast

Avocado Egg Salad is filled with deliciously creamy avocado, herbs, peppers & lemon juice! It’s fresh, healthy, contains no mayo, easy to make & delicious!

Nutrition Facts

Calories 200kcal (10%)Carbohydrates 6g (2%)Protein 8g (16%)Fat 16g (25%)Saturated Fat 3g (15%)Cholesterol 186mg (62%)Sodium 359mg (15%)Potassium 333mg (10%)Fiber 3g (12%)Sugar 1g (1%)Vitamin A 450mg (9%)Vitamin C 16.7mg (20%)Calcium 44mg (4%)Iron 1mg (6%)