I love a good piece of avocado toast, but sometimes I just 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 Avocado Egg Salad on toast 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).
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Hard boiled eggs
- Ripe avocado
- Mayonnaise – Use what you like here. I prefer Hellman’s/Best Foods!
- Green onions
- Minced garlic
- Fresh lime juice – If you have a hard time keeping fresh limes stocked, True Lime is a great alternative.
- Green Tabasco sauce- The green version is less spicy than the traditional red Tabasco sauce. It provides a nice little kick of flavor without being overly spicy.
- Salt and pepper
- Whole grain bread
- Desired toppings – Baby spinach leaves, sliced baby cucumbers, sliced red onions, alfalfa sprouts, crisp bacon slices, tomatoes, etc.
How to Make Avocado Egg Salad
- Chop your hard boiled eggs and place in a bowl. I actually like to mash mine with a fork.
- Add some mashed avocado, mayo, green onions, garlic, lime juice, Tabasco, and salt and pepper. Mix gently until combined.
- Toast your bread if desired, then add a layer of baby spinach leaves and top with the egg salad mixture and any desired toppings.
Storing and Other Tips
- For best flavor and appearance I recommend eating this right away.
- To slow the oxidation and browning of the avocado, add a fresh squirt of lime juice before storing any leftover egg salad. Pressing a layer of plastic wrap on the surface to block contact with the air can help, too.
Frequently Asked Questions
For best results I recommend making this fresh. You can definitely prepare toppings and hard boil your eggs a day in advance.
The avocado in the egg salad will eventually brown in leftovers stored in the fridge. It’s still perfectly safe to eat, just not as appealing to the eyes and the flavor may be a little off.
Avocado Egg Salad
Ingredients
- 4 hard-boiled eggs peeled
- 1 medium avocado pitted and mashed
- 1-2 tablespoons mayonnaise start with one and add more to taste
- ¼ cup chopped green onions
- ½ 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.
Notes
- For best flavor and appearance I recommend eating this right away.
- To slow the oxidation and browning of the avocado, add a fresh squirt of lime juice before storing any leftover egg salad. Pressing a layer of plastic wrap on the surface to block contact with the air can help, too.
Questions & Reviews
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!
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!
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.
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. = )
This dish is desirable!Love the idea of avocado and egg. The bacon on top makes it even better.
I’m new to the avocado toast craze (It’s delicious!) and I can’t wait to try this. YUM-O. 🙂
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!
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.
This sounds delicious! Best of both worlds! I love to sprinkle an avocado with balsamic vinegar and eat it with club crackers.