Spicy Egg Salad on Avocado Toast
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A creamy and spicy twist on classic egg salad, featuring sriracha, smoky paprika, and crispy bacon crumbles served over mashed avocado toast.
- Time
- 20 minutes
- Equipment
- Stovetop
- Good for
- Breakfast, lunch, or dinner
- Cuisine
- American
- Contains
- Gluten and eggs
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
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.
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.
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.
Fold in the 5 oz of crispy bacon crumbles, reserving a few for garnish if desired.
Toast your bread slices until golden brown. While the bread is toasting, mash a ripe avocado in a small bowl.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 1077
- Protein
- 37 g
- Carbs
- 29 g
- Fat
- 91 g
- Fiber
- 8 g
Where the calories come from
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