Avocado Egg Salad
Perfect as a snack or a light meal, this creamy avocado egg salad on toast is sure to please!
Servings open-faced sandwiches
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.
Nutrition
Serving: 1open-faced sandwich, Calories: 261kcal, Carbohydrates: 19g, Protein: 10g, Fat: 17g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 8g, Trans Fat: 0.01g, Cholesterol: 188mg, Sodium: 221mg, Potassium: 366mg, Fiber: 5g, Sugar: 3g, Vitamin A: 399IU, Vitamin C: 6mg, Calcium: 71mg, Iron: 2mg
Calories: 261kcal
Cost: $6
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