Avocado Egg Salad

avocado egg salad sqAvocado toast is all the rage, and I’ll admit that while I don’t often ever document it via Instagram, I do eat it fairly frequently. If you’re not familiar with avocado toast, it’s basically a piece of toast with mashed avocado on it. I like to add a little lime juice, some salt and pepper, sometimes some green Tabasco sauce, and if I want to add in some veggies, I’ll add cucumber slices, grape tomatoes, red onion slices, some baby spinach, and alfalfa sprouts (the sprouts are actually my favorite part…is that weird?)

Even with all that, sometimes I want something with a little more staying power. Enter the hard-boiled egg. If egg salad is a little too strong for you, or if avocado toast is a little too weak for you, this is the perfect compromise. The avocado mellows out the hard-boiled egginess of it all and the protein in the egg gives the avocado a little more oomph. This is one of my favorite lunches (or heck, let’s be honest, breakfasts…and dinners if my husband is stuck at work).

You’ll need peeled hard-boiled eggs, 1 medium avocado, some low-fat mayonnaise (some of you have asked and Sara and I ONLY use Hellman’s/Best Foods mayonnaise. I’ve tried ’em all!), chopped green onions, a tiny bit of garlic, the juice of 1/2 a lime (plus more to taste if you want), and green Tabasco sauce to taste.

avocado egg salad

Chop the eggs and place in a small mixing bowl.

avocado egg salad

These are actually not chopped enough…I like to mash mine with a fork. Is that weird?

Add the mashed avocado and 1 tablespoon of mayonnaise and mix until combined. Add green onions, garlic, lime juice, green Tabasco, and salt and pepper. If desired, toast the bread, then add a layer of baby spinach leaves, egg salad mixture,

avocado egg salad

then top with desired toppings like sliced cucumbers, tomato slices, red onion slices (no one said you were going to be kissing anyone after eating this), alfalfa sprouts, and bacon (I like that Hormel pre-cooked bacon–2 slices for 35 calories! Can’t really beat that!) Serve immediately. Makes 4 open-face sandwiches.

Avocado Egg Salad from Our Best Bites

Avocado Egg Salad

Perfect as a snack or a light meal, this creamy avocado egg salad on toast is sure to please!
Prep Time 10 minutes
Servings4 open-faced sandwiches

Ingredients

  • 4 hard-boiled eggs peeled
  • 1 medium avocado pitted and mashed
  • 1-2 tablespoons mayonnaise start with one and add more to taste
  • 1/4 cup chopped green onions
  • 1/2 teaspoon minced garlic
  • Juice of 1/2 lime plus more to taste, if desired
  • Green Tabasco sauce to taste
  • Salt and pepper to taste
  • 4 slices whole-grain bread
  • Desired toppings like baby spinach leaves sliced baby cucumbers, sliced red onions, alfalfa sprouts, crisp bacon slices, and tomatoes

Instructions

  • Chop the eggs and place in a small mixing bowl. Add the mashed avocado and 1 tablespoon of mayonnaise and mix until combined. Add green onions, garlic, lime juice, green Tabasco, and salt and pepper. Taste, and add additional mayonnaise if needed. If desired, toast the bread, then add a layer of baby spinach leaves, egg salad mixture, then top with desired toppings. Serve immediately. Makes 4 open-face sandwiches.
  •  
Course: Sandwiches
Cuisine: American
Keyword: Avocado, egg salad, toast
Author: Our Best Bites
Did You Make This Recipe?Snap a picture, and hashtag it #ourbestbites. We love to see your creations on our Instagram @ourbestbites!
woman in denim shirt holding a salad bowl
Meet The Author

Sara Wells

Sara Wells co-founded Our Best Bites in 2008. She is the author of three Bestselling Cook Books, Best Bites: 150 Family Favorite RecipesSavoring the Seasons with Our Best Bites, and 400 Calories or Less from Our Best Bites. Sara’s work has been featured in many local and national news outlets and publications such as Parenting MagazineBetter Homes & GardensFine CookingThe Rachel Ray Show and the New York Times.

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Questions & Reviews

  1. The only Hormel pre-cooked bacon I could find was twice that amount of calories ~ 2 slices for 70. Did you mean to say 35 per slice? Either way, that’s pretty good!

  2. My name is Christine and I’m a Reese’s Egg addict. I have consumed 2 bags by myself and just received two more for Easter. I hardly ever eat sweets but Reese’s Eggs get me every year.

  3. Does the calorie count include the slice of bread or is it only for the egg salad?

  4. If anyone else shares the aversion to mayo that I do I made this recipe and subbed the mayo for hummus. it gave it a delicious creaminess! I’m sure Greek yogurt would work so. So good and an awesome healthy recipe, thanks ladies!

    1. I was just going to ask what a good substitute was for the mayo. Hummus is a great idea, and I always have that on hand. Thanks for sharing!

  5. I use a pastry blender to chop both eggs and avocados. When my daughter was in 8th grade home ec class, the teacher held up different kitchen tools that were “new” to the kids. When she held up the pastry blender, my daughter said, “That’s a guacamole maker!” The teacher told her that was a great idea.

    1. Great idea for an otherwise practically useless tool(especially after you start making pie dough in the food processor!). Thanks for the tip!

  6. Oh yeah, fellow avocado-toast girl here. We usually do a simple avocado & tomato combo, sometimes with salami or bacon, but I think the eggs are a great addition. = )

  7. This dish is desirable!Love the idea of avocado and egg. The bacon on top makes it even better.

  8. I’m new to the avocado toast craze (It’s delicious!) and I can’t wait to try this. YUM-O. 🙂

  9. I like the idea of the extra flavors here (the lime, garlic, tabasco) and yours looks so much prettier than any avocado-egg mixes I see on Instagram! This looks awesome!

  10. Sounds wonderful. I will be trying this one for sure. Hey, on the Mayo thing (only Best Foods)… have you tried Costco’d Kirkland brand mayo? I think it is almost exactly like Best Foods and a much better price. Might want to check it out.

  11. This sounds delicious! Best of both worlds! I love to sprinkle an avocado with balsamic vinegar and eat it with club crackers.