Easy Avocado Egg Salad Toast (Creamy, No Mayo Option)

Avocado egg salad toast is a quick, creamy alternative to classic egg salad made with ripe avocado instead of mayonnaise. It’s lighter, fresher, and ready in minutes using simple ingredients, making it ideal for breakfast or an easy lunch.

This version delivers the familiar flavor of traditional egg salad with a smoother, more balanced texture that holds up well on toast. It’s easy to customize, naturally satisfying, and works just as well for meal prep as it does for serving fresh.

Below, you’ll find step-by-step instructions, texture tips, simple variations, and make-ahead guidance so you can make this recipe confidently every time.

Avocado Egg Salad Toast Recipe Essentials

• 🍽 Cuisine: American
• ⏱ Prep Time: 10 minutes
• 🍴 Servings: 4 (1 toast per serving)
• 🥑 Flavor Profile: Creamy avocado with classic egg salad flavors, lightly tangy and savory
• 🍞 Best Served With: Fresh fruit, a side salad, or crispy breakfast potatoes
• 🧊 Make Ahead: Egg salad mixture can be prepared up to 24 hours ahead; toast just before serving

Why This Works

Ripe avocado replaces mayo with natural creaminess, coating the eggs without feeling heavy. Lemon or lime juice adds brightness and helps keep the avocado fresh, while Dijon mustard brings the classic tang you expect from egg salad. Smoked paprika finishes it with a subtle savory depth, making this version feel familiar but fresher.

Ingredients

• 4 hard-boiled eggs, peeled and chopped
• 1 ripe avocado
• 1 teaspoon Dijon mustard
• 1 tablespoon lemon or lime juice
• ½ teaspoon kosher salt
• ¼ teaspoon ground pepper
• ½ teaspoon smoked paprika
• 4 slices of your favorite wholemeal bread (whole grain, sourdough, or gluten-free)

Substitutions

• Greek Yogurt or Mayo: If you want a more traditional egg salad flavor, you can replace part of the avocado with Greek yogurt or mayonnaise. Greek yogurt keeps it lighter, while mayonnaise makes it richer and more classic.
• Mustard Options: Dijon adds smooth tang, but whole-grain mustard gives texture and yellow mustard keeps the flavor mild. Adjust to taste.
• Bread Choices: Wholemeal bread works best, but gluten-free bread or low-carb options can be used as long as they’re sturdy enough once toasted.

How to Make Avocado Egg Salad Toast

Step 1. Peel the hard-boiled eggs and chop them into small, bite-size pieces so they mix evenly throughout the salad. Cut the avocado in half, remove the pit, and scoop the flesh into a medium mixing bowl where everything will come together.

Step 2. Using a fork, mash the avocado to your preferred texture, keeping it smooth if you like a creamy spread or slightly chunky for more texture. Stir in the lemon or lime juice right away to brighten the flavor and help prevent the avocado from browning.

Step 3. Add the chopped eggs to the mashed avocado, then stir in the Dijon mustard to give the mixture extra creaminess and depth. Gently mix until everything is well combined. Taste and adjust the seasoning as needed, adding more salt, pepper, or lemon juice to brighten the flavor before finishing with the smoked paprika.

Step 4. Toast the slices of bread until they are golden and crispy, which helps them hold up to the creamy egg salad without getting soggy.

Step 5. Spread a generous amount of the avocado egg salad mixture over each slice of toast, making sure it reaches all the way to the edges.

Variations

• Spicy: Add red pepper flakes, hot sauce, or finely chopped jalapeño for heat.
• Herb-Focused: Mix in fresh chives, dill, or parsley to brighten the flavor.
• High-Protein: Stir in Greek yogurt or cottage cheese for extra protein and creaminess.
• Classic Style: Replace part of the avocado with mayonnaise or Greek yogurt for a more traditional egg salad taste.
• No-Toast Option: Use the avocado egg salad as a sandwich filling, wrap, or salad topping.

Make-Ahead & Storage Tips

• Making It Ahead: The hard-boiled eggs can be prepared in advance and stored in the refrigerator until you’re ready to mix the salad. For the best texture and color, mash the avocado and combine the egg salad just before serving.
• Storing Leftovers: Any leftover avocado egg salad should be stored in an airtight container in the refrigerator. Press plastic wrap directly against the surface of the salad before sealing the container to help slow browning.
• How Long It Keeps: This avocado egg salad is best enjoyed the same day it’s made but will keep in the refrigerator for up to 24 hours. Stir gently before serving and adjust the seasoning if needed.
• Toasting the Bread: Toast the bread just before serving for the best texture. Storing assembled toast is not recommended, as the bread will soften and lose its crispness.

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If you try this avocado egg salad toast, I’d love to hear how they turned out for you. Leave a comment below and let me know if you added anything fun—those little tips always help other readers too.