Description
A creamy and nutritious avocado egg salad served on hearty whole grain toast, perfect for a healthy breakfast or light lunch.
Ingredients
Scale
- 2 ripe avocados
- 4 hard-boiled eggs, chopped
- 2 tablespoons plain Greek yogurt or mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 1 tablespoon chopped chives or green onions
- 4 slices whole grain bread
Instructions
- Cut the avocados in half, remove the pits, and scoop the flesh into a bowl.
- Mash the avocado slightly, leaving some chunks for texture.
- Add the chopped hard-boiled eggs to the bowl.
- Stir in the Greek yogurt or mayonnaise, Dijon mustard, lemon juice, salt, and pepper.
- Mix until well combined but still a bit chunky.
- Toast the slices of whole grain bread to your desired crispiness.
- Spoon the avocado egg salad evenly over each slice of toast.
- Garnish with chopped chives or green onions.
- Serve immediately and enjoy!
Notes
- Use ripe avocados for best flavor and texture.
- Add a dash of hot sauce for extra flavor.
- Can be stored in the fridge for up to 1 day, but best enjoyed fresh.
Nutrition
- Serving Size: 1 slice with topping
- Calories: 280
- Sugar: 2g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 190mg
