Avocado Egg Salad on Whole Grain Toast

Short Description

Avocado Egg Salad on Whole Grain Toast is a nutritious and delicious combination of creamy avocado, hard-boiled eggs, and fresh herbs, served on hearty whole grain bread. This simple yet flavorful dish is perfect for a quick breakfast, lunch, or light dinner.

Why You’ll Love This Recipe

This recipe brings together the creamy richness of avocado and the satisfying texture of eggs in a healthy, well-balanced meal. The whole grain toast adds fiber and a delightful crunch. It’s easy to make, full of flavor, and adaptable to various dietary needs. Whether you’re preparing a quick weekday meal or hosting a casual brunch, this dish is sure to please.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 4 large hard-boiled eggs, chopped
• 1 ripe avocado, peeled and mashed
• 2 tablespoons plain Greek yogurt
• 1 tablespoon fresh lemon juice
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh dill
• Salt and freshly ground black pepper, to taste
• 4 slices whole grain bread, toasted

Directions

1. In a medium bowl, combine the chopped hard-boiled eggs and mashed avocado.
2. Add Greek yogurt, lemon juice, parsley, and dill.
3. Mix gently until the ingredients are well combined.
4. Season with salt and pepper to taste.
5. Toast the whole grain bread slices to your preference.
6. Spoon the avocado egg salad onto each slice of toast.
7. Serve immediately.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes

Variations

• Spicy Version: Add a pinch of chili flakes or a dash of hot sauce to the salad mixture.
• Herby Twist: Try adding chopped chives or green onions for added flavor.
• Vegan Alternative: Substitute eggs with firm tofu and use a dairy-free yogurt.
• Add Crunch: Include diced celery or radishes for more texture.
• Topping Ideas: Garnish with microgreens, sliced cherry tomatoes, or cucumber for freshness.

Storage/Reheating

Store the avocado egg salad in an airtight container in the refrigerator for up to 2 days. To reduce browning, press plastic wrap directly onto the surface of the salad before sealing. It’s best to toast the bread fresh and assemble just before serving. Reheating is not recommended as this dish is best enjoyed cold.

FAQs

What bread is best for this recipe?

Whole grain bread provides great texture and added nutrients, but sourdough or multigrain bread are also good options.

Can I make the avocado egg salad in advance?

Yes, it can be made a day ahead. Store it properly to maintain freshness and prevent browning.

How do I keep the avocado from turning brown?

Use lemon juice and cover the salad with plastic wrap pressed against the surface to limit air exposure.

Can I use mayonnaise instead of Greek yogurt?

Yes, mayonnaise is a good alternative if you prefer a richer, creamier texture.

Is this recipe suitable for meal prep?

Yes, the salad keeps well for a couple of days. Just store the salad and bread separately until ready to eat.

Can I make it without fresh herbs?

Yes, but fresh parsley and dill add a bright flavor. You can use dried herbs in smaller quantities if needed.

Is it possible to make this dish vegan?

Yes, replace the eggs with mashed chickpeas or tofu and use a dairy-free yogurt alternative.

Can I add more protein to this dish?

Absolutely. Add grilled chicken, smoked salmon, or turkey slices on top for a protein boost.

What sides go well with this recipe?

Pair with fresh fruit, a green salad, or vegetable soup for a complete meal.

Can I use a different kind of yogurt?

Yes, you can use any plain yogurt, including dairy-free versions if you prefer.

Conclusion

Avocado Egg Salad on Whole Grain Toast is a quick, nutritious, and versatile meal that’s easy to prepare and full of flavor. Whether you’re looking for a simple breakfast or a satisfying lunch, this dish delivers both taste and health benefits with minimal effort.

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