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Avocado Egg Salad Toast

Prep Time 15 minutes
Cook Time 15 minutes
cooling 5 minutes
Servings 2 servings
Calories 570kcal

Ingredients

  • 4 Eggs
  • 2 slices Sourdough bread lightly toasted
  • 1 tbsp Mayonnaise
  • 1 tbsp Fresh dill minced, or more if needed
  • 1 Avocados sliced
  • 1/4 cup Red onion sliced thin
  • 2 tbsp Scallions garnish
  • pinch Paprika
  • 2 Pickle spears
  • 2 oz Potato chips
US Customary - Metric

Instructions

  • Add the eggs to a saucepan and cover with water. Bring water to a boil, boil the eggs for 8 minutes. Drain the water and fill the pot with cool tap water. Let the eggs sit until you are ready to peel.
  • Lightly toast the bread.
  • Peel the eggs and add them to a bowl. Add mayonnaise and dill. Then mash well with a fork, and season with salt and pepper to taste.
  • Layer the bread with avocado, top with egg salad. Garnish with onion and scallion. Lightly dust with paprika. Season with cracked pepper.
  • Serve with pickles and chips.

Nutrition

Calories: 570kcal | Carbohydrates: 39g | Protein: 18g | Fat: 40g | Saturated Fat: 7g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 330mg | Sodium: 984mg | Potassium: 1064mg | Fiber: 9g | Sugar: 4g | Vitamin A: 761IU | Vitamin C: 18mg | Calcium: 138mg | Iron: 4mg