Avocado egg salad on toast

Avocado egg salad on toast what can I say about this recipe? It’s easy, fast, and versatile. You can tweak it based on whatever you want or whatever you already have on hand. One time I only had celery, dill pickle, mayo, mustard, and onion, and somehow I still made it happen. I added a little splash of pickle juice, chopped everything into tiny pieces, and boom breakfast was served. I’ve learned sometimes less ingredients actually taste better. No fancy ingredients, no long cooking time just use what you have and make it work. That’s usually where the best meals come from anyway.

Desire eats

5/29/20261 min read

Ingredients

  • 2 boiled eggs, chopped

  • 1 ripe avocado

  • 1–2 tbsp mayonnaise

  • 1 tsp yellow mustard

  • Salt, to taste

  • Black pepper, to taste

  • 2 slices toasted bread

  • Optional: chopped chives or parsley for garnish

Instructions

  1. Peel and chop the boiled eggs.

  2. Add avocado to a bowl and mash with a fork until mostly smooth.

  3. Mix in mayonnaise and mustard until creamy.

  4. Fold in chopped eggs.

  5. Season with salt and black pepper to taste.

  6. Toast bread until golden and crispy.

  7. Spoon the avocado egg salad onto toast.

  8. Garnish with chopped chives or parsley if using.

Serving Size

  • Serves 2 people

Time

  • Prep Time: 10 minutes

  • Cook Time: 8–10 minutes (for boiling eggs)

  • Total Time: About 15–20 minutes

Optional Flavor Boost

Add paprika, everything bagel seasoning, hot sauce, or a squeeze of lemon juice for extra flavor.