Avocado Egg Salad Toast
Cal Reynolds cooked this in a TikTok video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
Watch the original videoImported by George Liveras on SeeMeCook
A quick, healthy, and creamy twist on traditional egg salad using ripe avocado instead of mayo. Perfect for a protein-packed breakfast, lunch, or snack.
- 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
Main Ingredients
- 150 g
- 200 g
- 40 g
- 10 g
- 30 g
Toppings & Serving
- 90 g
Weights are estimates. Together, the ingredients weigh about 520 g before cooking, which is about 260 g per serving.
Steps
Prepare and cut up all of the necessary ingredients: finely dice the red onion, chop the fresh parsley, and dice the hard boiled eggs.
Add the ripe avocado to a large bowl and mash it up with a fork or masher until it reaches your desired consistency.
Add the diced eggs, red onion, parsley, and Dijon mustard to the bowl with the mashed avocado.
Season with salt, pepper, garlic powder, and paprika to taste.
Mix all ingredients together until well combined. Taste the mixture and adjust seasonings or ingredients to your personal preference.
Toast your bread or bagel.
Serve the avocado egg salad on the toast and top with everything but the bagel seasoning and hot sauce if desired. Enjoy!
Notes
Measurements are estimated; adjust ingredients to your preference. This recipe is very versatile, so feel free to add or omit ingredients as you like.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 416
- Protein
- 19 g
- Carbs
- 33 g
- Fat
- 24 g
- Fiber
- 7 g
Where the calories come from
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