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Fresh Avocado Egg Salad Recipe Easy Perfect Toast Topping Ideas

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A quick and easy fresh avocado egg salad served on crispy sourdough toast, combining creamy avocado with fluffy eggs for a satisfying and flavorful breakfast or snack.

Ingredients

Scale
  • 6 large eggs, hard-boiled and peeled
  • 1 large ripe avocado, mashed
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons finely minced red onion
  • Fresh cilantro or parsley, chopped (optional)
  • Salt and pepper, to taste
  • 1–2 tablespoons mayonnaise or Greek yogurt (optional)
  • 1/4 teaspoon garlic powder or freshly minced garlic (optional)
  • Sourdough bread, sliced thick and toasted

Instructions

  1. Place 6 large eggs in a pot and cover with cold water by about an inch (240 ml). Bring to a rolling boil over medium-high heat, then cover the pot and remove it from heat. Let it sit for 10-12 minutes for firm yolks.
  2. Drain and transfer eggs to an ice bath for 5 minutes to stop cooking and make peeling easier.
  3. Once cooled, gently crack the shells all over and peel. Rinse any stubborn bits off, then chop into bite-sized pieces.
  4. Scoop 1 large ripe avocado into a bowl and mash with a fork or potato masher until mostly smooth with a few small lumps left for texture.
  5. Stir in 1 tablespoon (15 ml) fresh lemon juice, 1/4 teaspoon garlic powder or freshly minced garlic, salt, and pepper to taste.
  6. Fold the chopped eggs and 2 tablespoons (30 ml) finely minced red onion into the avocado mixture.
  7. If desired, stir in 1-2 tablespoons (15-30 ml) mayonnaise or Greek yogurt for extra creaminess.
  8. Chop a small handful of cilantro or parsley and gently mix it in.
  9. Slice sourdough bread about 1/2 inch (1.25 cm) thick. Toast in a toaster or skillet until golden and crispy.
  10. Spoon a generous amount of the fresh avocado egg salad onto each slice of warm, crispy sourdough toast.
  11. Add a light sprinkle of flaky sea salt or cracked pepper on top if desired. Serve immediately.

Notes

Toast bread just before assembling to keep it crispy. If the avocado mixture is too thick, add a splash of cold water or extra lemon juice to loosen it without diluting flavor. Store leftovers in an airtight container with extra lemon juice to prevent browning and consume within 2 days.

Nutrition

Keywords: avocado egg salad, easy egg salad, avocado toast, quick breakfast, healthy snack, sourdough toast, creamy egg salad

Find it online: https://junomeals.com/fresh-avocado-egg-salad-recipe-easy-perfect-toast-topping-ideas/