Avocado Egg Salad Toast
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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!
Table of contents
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. Bowls Are The New Plates 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 avocados + fresh herbs + fresh lemon juice = an egg salad recipe that’s bursting with flavor and filled with healthy ingredients!
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.
- When ready to serve, toast 4 slices of bread.
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.
- Add it to a tortilla for a wrap.
- Use two slices of bread to make it into an egg salad sandwich.
- Serve it on a toasted baguette as an appetizer.
- 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.
More avocado recipes to try
- 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!
- Avocado Egg Rolls – an amazing Cheesecake Factory copycat recipe that’s delicious and easy to make in 20 minutes!
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
Ingredients
- 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
Instructions
- 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.
Video
Notes
- 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.
- Low carb option: 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 teaspoon baking soda. Bring to a boil, then gently add the eggs to the pot. Cook for 11 minutes. Remove the eggs and immediately place in an ice bath for 15 minutes. Remove from the ice bath, peel and dice the hard boiled eggs for this recipe.
Nutrition Facts
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2 Comments on “Avocado Egg Salad Toast”
My husband made this a couple of weeks ago. AMAZING! I’m making again tomorrow! Super tasty! (He made his own everything seasoning.). He has made several of your recipes. Thank you!
This was delicious. I forgot the green bell pepper…but it was still very very good. Thank you!