Avocado Egg Salad Toast
Avocado Egg Salad is filled with deliciously creamy avocado, herbs, peppers and lemon juice! It's fresh, healthy, contains no mayo, easy to make and delicious!
Video
Ingredients
- 1 avocado, roughly mashed
- 4 hard boiled eggs, peeled and diced
- ¼ cup green bell pepper, minced
- 2 tablespoons greek yogurt
- 1 tablespoon olive oil
- 2 tablespoons fresh lemon juice, divided
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- ½ teaspoon sea salt
- 4 slices sourdough bread
- 1 teaspoon everything bagel seasoning, click link for the recipe
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 tablespoon 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 teaspoon everything bagel seasoning and drizzle with ¼ tablespoon lemon juice.
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.
- 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
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%)
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