How to Make Avocado Egg Salad Toast in Under 10 Minutes For a Quick Breakfast or Lunch
This avocado egg salad toast is what happens when your favorite egg salad recipe meets creamy avocado in all the right ways. It’s fast, protein-packed, and works for breakfast, lunch, or as a savory afternoon snack. The eggs add that satisfying bite, while the avocado and a touch of mayo keep it rich and creamy. And yes, it belongs in your list of interesting salad ideas that actually make sense.
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If you’re into egg salad with avocado or need a new way to upgrade your avocado snack game, this one’s a no-brainer. Great on sourdough, whole-grain, or even gluten-free toast, this egg and avocado salad comes together in minutes and tastes like you put way more effort into it than you actually did.
Why This Avocado Egg Salad Toast Works
This is not just another avocado egg salad recipe tossed on bread. It hits that sweet spot between satisfying and simple. Here’s why this egg and avocado salad deserves a permanent spot in your rotation:
- You only need 10 minutes and a handful of pantry staples.
- Uses just enough mayo for texture, not globs of it
- Packed with protein, fiber, and healthy fats.
- Feels like brunch but takes less time than making your coffee.
This egg salad with avocado is also flexible. Serve it on toast, spoon it into lettuce cups, or eat it straight from the bowl. If you’ve been looking for egg salad ideas that actually feel modern and fresh, this one checks all the boxes.
How To Make Avocado Egg Salad Toast
Step 1: Hard-boil 4 eggs, let them cool, then peel and chop them into small pieces. This creates a chunky texture that holds up well on toast.
Step 2: In a large mixing bowl, combine the chopped eggs and one ripe avocado. Add the lemon juice and mash everything together gently using a fork, keeping some texture.
Pro Tip: You can hard-boil eggs in the air fryer without boiling water – perfect for this avocado egg salad toast.
Step 3: In a separate small bowl, whisk together Dijon mustard and mayonnaise. This dressing adds creaminess and a bit of zing to the egg avocado salad.
Step 4: Pour the dressing over the egg and avocado mixture. Add kosher salt, black pepper, and smoked paprika. Use a fork to gently mix everything well.
Step 5: Toast 4 slices of bread until golden and crispy. Spread the avocado egg salad mixture generously over each slice of toast. Serve immediately.
Variations and Add-Ons
Once you’ve made the base egg salad with avocado, you can play around:
- Add finely chopped red onion or chives
- Top with chili flakes or microgreens
- Try it with a slice of tomato or cucumber for crunch
- Spoon it into a bowl over greens for a quick egg salad bowl.
This is one of those avocado salad recipes that easily adapts to what’s in your fridge, no shopping trip or complicated prep required.
Serving Suggestions
This avocado egg salad is simple, flexible, and doesn’t need much to feel like a real meal. It works well beyond toast:
- Tucked into a sandwich with crisp lettuce.
- Spooned into lettuce cups for a light lunch.
- Spread on crackers or rice cakes for a quick snack.
- Served as a filling in a pita or wrap.
- Added to a salad bowl with greens and grains.
If you love egg salad with a twist, you’ll want to try my Cottage Cheese Egg Salad next. It’s a no-mayo, high-protein version that’s just as creamy and just as easy to pile on toast.
If you tried this Avocado Egg Salad Toast Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
Equipment
Ingredients
- 4 eggs hard-boiled, peeled and chopped
- 1 avocado ripe
- 1 teaspoon Dijon mustard
- 2 tablespoons mayonnaise or Greek yogurt
- 1 tablespoon lemon juice or lime juice
- ½ teaspoon kosher salt
- ¼ teaspoon ground pepper
- ½ teaspoon smoked paprika
- 4 slices wholemeal bread or use sourdough, gluten-free, or your favorite
Instructions
- Peel and chop the hard-boiled eggs. Cut the avocado in half, remove the pit, and scoop the flesh into a mixing bowl.
- In a small bowl, mix the Dijon mustard with mayonnaise (or Greek yogurt) until smooth.
- In a large bowl, add the chopped eggs and the avocado. Add the lemon juice and mash everything together gently using a fork, keeping some texture.
- Pour the prepared dressing over the mashed egg-avocado mixture. Season with salt, pepper, and smoked paprika. Mix gently to combine.
- Toast the bread slices until golden and crisp. Spread the avocado egg salad generously over each slice of toast.
- Spread the avocado egg salad generously over each slice of toast.
- Serve immediately while the toast is warm and crispy. Optionally, top with microgreens, chili flakes, or extra paprika.
Notes
- Use slightly underripe avocados if you prefer more texture in the mash.
- Toast the bread just before serving to keep it crisp under the creamy topping.
- Store leftovers in an airtight container with plastic wrap pressed directly on the surface to reduce browning.
- Want to skip mayo? Use Greek yogurt or skip the dressing and rely on lemon juice and avocado alone.
