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Avocado Egg Salad Toast Recipe - Creamy, Bright, and Satisfying

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 6 large eggs (hard-boiled)
  • 1 ripe avocado
  • 2–3 tablespoons mayonnaise (or Greek yogurt for a lighter option)
  • 1–2 teaspoons Dijon mustard
  • 1 tablespoon lemon or lime juice (plus more to taste)
  • 1 small celery stalk, finely diced (or 1/3 cup diced cucumber)
  • 2 tablespoons chopped fresh herbs (dill, chives, or parsley)
  • Salt and black pepper, to taste
  • 4 slices sturdy bread (sourdough, multigrain, or rye)
  • Extra toppings (optional): thinly sliced radishes, arugula, tomato, red pepper flakes, everything bagel seasoning, olive oil

Method
 

  1. Boil the eggs. Place eggs in a pot, cover with cold water, and bring to a gentle boil. Cover, turn off heat, and let sit 10–12 minutes. Transfer to an ice bath for 5 minutes, then peel.
  2. Prep the base. In a medium bowl, mash the avocado with lemon or lime juice, Dijon, and mayonnaise (or yogurt) until creamy with a few small chunks.
  3. Chop the eggs. Roughly chop the hard-boiled eggs. Keep pieces a little chunky for better texture.
  4. Combine. Fold eggs into the avocado mixture. Add celery (or cucumber), herbs, salt, and pepper. Taste and adjust acidity and seasoning.
  5. Toast the bread. Toast slices until golden and crisp. For extra flavor, brush with a little olive oil while warm.
  6. Assemble. Spoon the salad generously onto toast. Add optional toppings: radishes for crunch, arugula for peppery bite, tomato for juiciness, or a pinch of red pepper flakes.
  7. Serve. Enjoy immediately while the toast is crisp and the salad is cool and creamy.