Egg Salad Avo Toasties (Edit recipe)

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Avocado toasts are undeniably delicious, but they're even better with a protein boost from some creamy egg salad. It's a winning combination and so easy to put together.

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Original Recipe

PREP TIME

40 minutes

COOK TIME

12 minutes

INGREDIENTS

15

Serves: 4

Ingredients

4 pieces Sourdough Bread
1 whole Butter, Unsalted
2 whole Avocado, 1/2 / toastie
2 whole Green Onion (Scallion), sliced for garnish

Egg Salad

4 whole Egg, Large. Free-Range & Organic
1.5 Tbsp Red Onion, finely diced
1.5 Tbsp Celery, finely diced
1.5 Tbsp Parsley, finely chopped
1 Tbsp Dill, Fresh, chopped
1 Tbsp Dill Pickle Juice
2 Tbsp Mayonnaise
1 tsp Dijon Mustard, I used Gravelbourg French Style Mustard
1 whole Himalayan Pink Salt, See Recipe
1 whole Black Peppercorns, Ground Fresh, See Recipe

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Get your eggs in to a small pot filled with enough cold water to cover the eggs by about an inch. bring the pot to a boil and once boiled, the eggs cook for 5 minutes. Turn off the heat and remove the pot form the burner. Cover and let the eggs sit for 6 minutes. Strain and fill the pot with cold water & some ice cubes. Let the eggs sit in the ice water for for a few minutes. Strain and carefully peel your eggs. Scoop the yolks out of half of your eggs in to a small bowl. Finely chop the remaining eggs / yolks.
To the bowl, add the mayo, mustard, and pickle juice. Smash the yolks and mix everything together until creamy and combined. Add the eggs, celery, onion, dill, and parsley to the bowl and mix to combine. Season to taste with salt & pepper, cover, and refrigerate for a minimum of 30 minutes to let the salad set and come together.
Once your salad has set, we can set up our toasties. There's enough egg salad for 4 toasties, so you can either serve up 4 if needed, or serve however many and refrigerate the egg salad in an airtight container for up to 4 days.
Start by toasting your sourdough until golden and crisp. Slather with unsalted butter and mash 1/2 an avocado / toast. Once mashed, season with salt, pepper, and pepper flakes. Spoon your egg salad on to your toasties next. Finish with a sprinkle of green onions, serve, and ENJOY!

Notes

Prep time includes 30 minutes of refrigeration
The recipe makes 4 toasties. If you don't need that many, simply refrigerate your remaining egg salad in an airtight container for up to 4 days.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	206
Fat:	10 g
Carbohydrates:	23 g
Protein:	6 g
Cholesterol:	13 g
Sodium:	427 mg
Fiber:	1 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated per serving.