Description
Creamy avocado egg salad toast makes an easy, satisfying breakfast or lunch. This simple recipe comes together quickly and is easy to customize.
Ingredients
Scale
- 4 hard-boiled eggs, peeled and chopped
- 1 ripe avocado
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon or lime juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground pepper
- 1/2 teaspoon smoked paprika
- 4 slices of your favorite wholemeal bread (whole grain, sourdough, or gluten-free)
Instructions
- Peel the hard-boiled eggs and chop them into small, bite-size pieces. Cut the avocado in half, remove the pit, and scoop the flesh into a medium mixing bowl where everything will come together.
- 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.
- Add the chopped eggs to the mashed avocado, then stir in the Dijon mustard to give the mixture extra creaminess and depth. Gently mix everything together until well combined, then season with salt, pepper, and smoked paprika to taste.
- Toast the slices of bread until they are golden and crispy, which helps them hold up to the creamy egg salad without getting soggy.
- 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.
- Enjoy immediately while the toast is still warm and crispy.
- Prep Time: 10 minutes
- Category: Breakfast
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 toast
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 380 mg
- Fat: 13 g
- Saturated Fat: 3 g
- Carbohydrates: 18 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 190 mg