Go Back
Healthy toast for breakfast

Avocado Egg Salad Toast

Zoe Mai
What I love about this recipe is that it’s a healthy protein-packed breakfast that is so easy and quick to make (under 10 minutes) but all of my family members love it!
Prep Time 5 mins
Cook Time 15 mins
Total Time 19 mins
Course Breakfast, Salad
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 medium avocado
  • 2 medium-sized eggs
  • 2 tbsp Avocado Mayonnaise
  • ½ tsp sea salt
  • 1 tbsp squeezing fresh lemon or lime
  • Some chive and coriander
  • 4 slices whole-wheat bread

Instructions
 

Cook hard boiled eggs:

  • Add the eggs into a small pot with water. Make sure that the eggs are covered by water. Then bring it to a boil.
  • When the water starts to boil, you should set an alarm for 7 minutes. This is the perfect time to cook the best hard-boiled eggs (Read more in the Notes below for more cooking egg tips)
  • Remove from the boiling water and place in an ice bath for 5 minutes, then peel the eggs.
  • *** Read more tips how to cook eggs in the Notes section below

Make the avocado egg salad:

  • Cut Avocado: Use a knife to slice the flesh of the avocado from top to bottom and then crosswise. Take a large-ish spoon, like a soup spoon, and scoop out all avocado square chunks (Watch me do this in the video here). Then add it to the medium bowl.
  • Dice eggs into small chunks and add them to the bowl
  •  Add Avocado Mayonnaise, sea salt and squeezing fresh lemon
  • Add finely chopped chives and coriander.
  • Mix everything together
  • Serve immediately by adding Avocado Egg Salad to whole wheat bread toast and top it with some more chopped chive and coriander

Watch How to do it

Zoe's Notes

  • Add 1 tablespoon of vinegar to the boiling water. The vinegar makes peeling the hard-boiled eggs super easy!
  • Remember do NOT put the eggs directly into boiling water. If you do it, the eggs are more likely to crack because the air in the egg has less time to escape as the egg heats up.
  • Storage: Avocado Egg Salad will last 3-5 days in the refrigerator. I recommend placing it in a storage container. Press a piece of plastic wrap on top of the salad, then place the lid on the storage container.
  • If the avocado turns a bit brown (because of storing for a long time in the fridge), don't worry, it is still safe to eat. But I recommend eating all straight away after you make it to keep the fresh taste and get all the nutrient benefits of the dish
 
IF YOU LOVE THIS RECIPE: You will also love my Pumpkin Cream Cheese MuffinsCarrot Muffins, and Zucchini Walnut Bread
Keyword avocado, avocado egg salad, healhty breakfast