Ah, let me tell you about one of my absolute favorite go-to recipes: Avocado Egg Salad Toast! This dish has a special place in my heart because it seamlessly marries the creamy goodness of avocado with the protein-packed goodness of hard-boiled eggs. I can still vividly remember the first time I whipped this up in my tiny college kitchen while cramming for exams. It was the perfect balance of comfort food and health. Plus, the best part? It’s an incredibly quick and easy recipe that’s perfect for breakfast, lunch, or even a light dinner.
And let’s not forget how versatile it is! I love playing around with toppings and flavors based on what I have on hand. One day it’s sprinkled with sesame seeds, the next it’s all about that crushed red pepper kick. So grab an apron, and let’s dive into how to make this delightful dish that’ll make your taste buds do a happy dance!
What’s in Avocado Egg Salad Toast?
Avocados: These creamy fruits are star players here, lending a luscious texture and healthy fats. I always go for ripe avocados—they should be slightly soft but not mushy.
Hard-Boiled Eggs: The protein powerhouse of our dish! I usually make them boiled until they’re hard, but love leaving them a touch undercooked if I’m feeling adventurous—just don’t tell my doctor!
Mayonnaise (or Greek Yogurt): This adds richness to the mix. When I’m aiming for a lighter option, I swap out the mayonnaise for Greek yogurt. It gives a nice tang that plays well with the creamy avocado.
Dijon Mustard: Just a tablespoon adds a zesty kick that complements the rich avocado and eggs perfectly.
Lemon Juice: A splash of brightness! It not only gives flavor but helps to prevent the avocado from browning too quickly.
Green Onions: I chop these finely for a bit of crunch and a mild onion flavor that enhances the overall dish.
Whole Grain or Sourdough Bread: The vessel for our salad! I prefer whole grain for the added fiber, but there’s something about sourdough that feels like home, isn’t there?
Fresh Herbs (Dill or Parsley): A sprinkle of fresh herbs brings everything to life, cutting through the richness and adding a pop of color.
Optional Toppings: I often like to experiment with sesame seeds for crunch, black pepper for heat, or those spicy crushed red pepper flakes when I need a bit of zing!
Is Avocado Egg Salad Toast Good for You?
Absolutely! This dish brings a wonderful mix of nutrients to the table.
Avocados are loaded with heart-healthy monounsaturated fats, making them an excellent choice for those looking to maintain a healthy diet. Plus, they contain a good amount of fiber which is great for digestion.
Hard-Boiled Eggs are fantastic sources of protein and essential vitamins, such as vitamins A, D, and B12. They’re one of my favorite ingredients for keeping hunger at bay!
Greek Yogurt (if you choose this option) packs in the protein without all the calories from mayonnaise, which is great if you’re keeping an eye on your weight.
On the flip side, if you’re watching your cholesterol, you might want to be mindful of the number of egg yolks you’re consuming. Moderation is key!
Ingredients
– 2 ripe avocados
– 4 hard-boiled eggs
– 2 tbsp mayonnaise (or Greek yogurt for a lighter option)
– 1 tbsp Dijon mustard
– 1 tbsp lemon juice
– Salt and pepper to taste
– 1/4 cup green onions, finely chopped
– Fresh dill or parsley for garnish
– 4 slices of whole grain or sourdough bread, toasted
– Optional toppings: sesame seeds, black pepper, crushed red pepper flakes
Servings: 4
How to Make Avocado Egg Salad Toast?
1. Start by preparing the hard-boiled eggs. Place them in a pot of boiling water and cook for about 10-12 minutes. Once done, transfer them to cold water to cool down before peeling.
2. In a mixing bowl, scoop out the flesh of the ripe avocados and mash them with a fork, leaving some chunks for texture.
3. Peel the hard-boiled eggs and chop them into small pieces. Add the chopped eggs to the bowl with the mashed avocado.
4. Add mayonnaise (or Greek yogurt), Dijon mustard, and lemon juice to the avocado and egg mixture. Mix gently to combine.
5. Season the mixture with salt, pepper, and add the green onions. Mix lightly until all ingredients are well incorporated.
6. Toast the slices of bread until golden brown and crispy.
7. Spread a generous amount of the avocado egg salad onto each slice of toast.
8. Garnish with fresh dill or parsley, and add optional toppings like sesame seeds and black pepper.
9. Serve immediately and enjoy your delicious Avocado Egg Salad Toast!
Delicious Variations & Serving Suggestions
Feeling creative? Here are some tweaks you can try:
– Swap out the whole grain bread for a bagel or pita for a fun twist!
– Mix in other veggies like finely chopped red bell peppers or cucumbers for an extra crunch.
– For a kick, add in some diced jalapeños or a drizzle of hot sauce.
– Consider adding smoked salmon or bacon for an indulgent variation.
This Avocado Egg Salad Toast is super adaptable and perfect for any time of the day. I can’t wait for you to give it a try! When you do, I’d love to hear how it turns out and if you made any fun variations. Happy cooking! 🍽️
