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Avocado Egg Salad Toast

A creamy avocado egg salad toast made with hard-boiled eggs, ripe avocado, lemon juice, and simple seasonings. Perfect for a quick breakfast, lunch, or snack.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Breakfast, Lunch, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large eggs
  • 1 ripe avocado
  • 2 slices sturdy bread
  • 1 tablespoon lemon juice
  • 1 tablespoon Greek yogurt or mayonnaise optional
  • Salt and black pepper to taste
  • 1 tablespoon chopped chives parsley, dill, or green onion
  • Red pepper flakes optional
  • Everything bagel seasoning optional
  • Sliced tomato or cucumber optional
  • Hot sauce optional

Equipment

  • 1 small pot
  • 1 mixing bowl
  • 1 fork
  • 1 toaster

Method
 

  1. Place the eggs in a small pot and cover with water.
  2. Bring to a boil, then reduce the heat and simmer for 9 to 10 minutes.
  3. Transfer the eggs to cold water, then peel and chop them.
  4. Mash the avocado in a mixing bowl with lemon juice, salt, and black pepper.
  5. Add the chopped eggs and stir gently.
  6. Mix in Greek yogurt or mayonnaise if you want a creamier texture.
  7. Toast the bread until golden and crisp.
  8. Spoon the avocado egg salad over the toast.
  9. Top with herbs, red pepper flakes, everything bagel seasoning, sliced tomato, cucumber, or hot sauce if desired.
  10. Serve right away.

Notes

This toast is best served fresh because avocado can brown over time. If making the egg salad ahead, press plastic wrap directly onto the surface and refrigerate for up to 1 day. Toast the bread right before serving so it stays crisp.