Avocado Egg Salad is filled with deliciously creamy avocado, herbs, bell peppers & lemon juice! This recipe is fresh, healthy & contains no mayo! It’s easy to make & delicious on sourdough toast. You can also make into a sandwich, or serve it in lettuce wraps for a low carb, keto snack or meal!
Today’s post is sponsored by my friends at California Avocados!
For years now, I’ve been making avocado toast, topped with eggs. Well today I’m introducing you to a GAME CHANGER!
I combined the egg and avocado into a deliciously fresh avocado egg salad. I then put that right on top of the toast! So easy, so light and so flavorful!
If you love egg salad, you’re really going to love this version with avocado! I like to make a big batch of the salad on Sunday or Monday. I put it on toast for breakfast or lunch throughout the week. It’s easy to make ahead of time and great for meal prepping!
Everything bagel seasoning and an extra drizzle of lemon juice on top really takes this egg salad toast over the top! I like to pick up a bottle of Everything Bagel Seasoning at Trader Joe’s.
If you don’t have a TJ’s near, you can easily mix up the seasoning at home. Two Peas and Their Pod has a great Everything Bagel Seasoning recipe that’s easy to make in 5 minutes! You can also add a little sea salt and pepper on top if you don’t have everything bagel seasoning.
Fresh California avocados + fresh herbs + fresh lemon juice = an egg salad recipe that’s bursting with flavor and filled with healthy ingredients!
How to make Avocado Egg Salad
- Hard boil the eggs. Gently place the eggs in a large pot of boiling water. Cook the eggs for 13 minutes. Remove from the boiling water and place in an ice bath for 5 minutes. Remove from the ice bath and peel the eggs.
- Quick Tip! My friend Elizabeth at Bowl of Delicious has the best trick for making easy to peel hard boiled eggs. Add 1 tablespoon of olive oil to the boiling water. The oil seeps into the shells and makes peeling the hard boiled eggs super easy!
- 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. 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 Avocado Egg Salad
I like to serve this avocado egg salad on toast, but there are also several other ways you can serve it. Add it to a tortilla for a wrap or make it into an egg salad sandwich. Serve it on a toasted baguette as an appetizer or serve it in lettuce wraps.
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 Avocado Egg Salad 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 avocado egg salad 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.
Looking for other delicious recipes to make with California Avocados? Check out these popular avocado recipes!
- Pesto Chicken Avocado Spinach Salad – this delicious salad is easy to make, delicious and filling, hitting the recipe trifecta!
- 10 Minute Caprese Avocado Omelette – my easy go-to breakfast. I seriously eat this simple omelette recipe at least once a week!
- Avocado Bruschetta – an appetizer favorite during the spring and summer months! This avocado bruschetta recipe is so flavorful & easy to make in just 10 minutes!
- Crispy Goat Cheese Strawberry Salad with Avocado – who can deny the delicious combination of crispy cheese, fresh avocado & sweet strawberries?! I know I can’t!
- Vegetarian Cheesy Avocado Corn Enchiladas – AKA the BEST vegetarian enchiladas ever! The combination of creamy avocado sauce and cheesy corn will make this your go-to enchilada recipe!
Don’t forget to pin this recipe for later! Made it and loved it? Rate it 5 stars in the recipe card below!
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!
- 1 California Avocado roughly mashed
- 4 hard boiled eggs peeled & diced
- ¼ cup green bell pepper minced
- 2 tbsp greek yogurt
- 1 tbsp olive oil
- 2 tbsp fresh lemon juice divided
- 1 tbsp fresh dill chopped
- 1 tbsp fresh parsley chopped
- ½ tsp sea salt
- 4 slices sourdough bread
- 1 tsp everything bagel seasoning
- Add the avocado to a large mixing bowl and roughly mash, leaving some small chunks of avocado.
- Add the peeled and diced hard boiled egg, bell pepper, greek yogurt, olive oil, 1 tbsp lemon juice, dill, parsley and sea salt.
- Use a spatula to lightly mix everything together.
- Toast the sourdough bread.
- Divide the avocado egg salad across the 4 pieces of toasted bread.
- Top each piece of toast with ¼ tsp everything bagel seasoning and drizzle with ¼ tbsp lemon juice.
- The nutritional information provided does not include the sourdough bread. If serving the avocado egg salad on sourdough toast, add 184 calories, 36 carbs, 1 gram fat and 7.5 grams protein per serving.
- Instead of serving this avocado egg salad on toast, you can serve it on lettuce wraps for a low carb option, in a tortilla for a wrap or with two pieces of bread for a sandwich.
- To make the hard boiled eggs, fill a large pot with water and 1 tablespoon olive oil. Bring to a boil, then gently add the eggs to the pot. Cook for 13 minutes. Remove the eggs and immediately place in an ice bath for 5 minutes. Remove from the ice bath, peel and dice the hard boiled eggs for this recipe.