Avocado Egg Salad Toasts on Sourdough
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy egg salad made with avocado instead of mayonnaise, served on toasted sourdough with fresh greens. It's rich, bright, and quick to prepare for a satisfying breakfast or lunch.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 6 hard-boiled eggs, cooked however you like (Instant Pot or stovetop), peeled and halved
- the flesh of 1 ripe avocado, see notes above
- 2 to 3 tablespoons fresh lemon juice
- 1 tablespoon white balsamic vinegar
- 1 teaspoon kosher salt, plus more to taste
- freshly cracked black pepper to taste
- 1/4 teaspoon paprika
- 1 teaspoon mustard
- 1/4 to 1/2 cup finely chopped chives
- 1 to 2 stalks finely diced celery, optional
- 4 slices bread, whatever kind you like, about 1/2-inch thick, toasted
- a handful of sprouts or pea shoots or delicate greens
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 5m
- Sodium
- 689mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 405mg
- Calcium
- 80mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 689MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.