Spicy Egg Salad on Avocado Toast

Ingredients

• 2 Eggs (hard-boiled and chopped)
• 0.5 cup Mayonnaise (120ml)
• 2 tbsp Red onion (finely diced)
• 1 tbsp Sriracha
• 0.25 tbsp Paprika powder
• 0.25 tbsp Herbal salt
• 0.25 tbsp Black pepper
• 5 oz Crispy bacon crumbles (140g)
• 1 Avocado (ripe, for mashing)
• 2 slice Bread (toasted)

Steps

1. 1

   Hard-boil the eggs by placing them in a pot of water, bringing it to a boil, and cooking for about 9-10 minutes. Once cooked, transfer to an ice bath, peel, and chop into small pieces.

2. 2

   In a medium mixing bowl, combine the chopped eggs, 1/2 cup of mayonnaise, 2 tablespoons of finely diced red onion, and 1 tablespoon of sriracha.

3. 3

   Add 1/4 tablespoon each of paprika powder, herbal salt, and black pepper to the bowl. Mix thoroughly until all ingredients are well incorporated and the dressing is creamy.

4. 4

   Fold in the 5 oz of crispy bacon crumbles, reserving a few for garnish if desired.

5. 5

   Toast your bread slices until golden brown. While the bread is toasting, mash a ripe avocado in a small bowl.

6. 6

   Spread a generous layer of mashed avocado onto each slice of toast. Top with a large scoop of the spicy egg salad mixture. Serve immediately.

Notes

For a lighter version, you can substitute some of the mayonnaise with Greek yogurt. The recipe mentions 'herbal salt' which can be substituted with regular sea salt and a pinch of dried parsley or dill.

Nutrition per serving

• breakfast
• brunch
• lunch
• egg salad
• avocado toast
• spicy
• high-protein