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

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Avocado Egg Salad

  • Author: Our Best Bites
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4 open-faced sandwiches
  • Category: Quick Fix
  • Method: No cook
  • Cuisine: American

Description

Perfect as a snack or a light meal, this creamy avocado egg salad on toast is sure to please!


Ingredients

4 hard-boiled eggs, peeled
1 medium avocado, pitted and mashed
12 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.

 


Keywords: toast, avocado, egg salad

13 comments

  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!

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