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Avocado Egg Salad Toast

After purchasing far too many unripe avocados for an event, I had a surplus of ripe ones each day in my kitchen for the week after! I was making some egg salad sandwiches for lunch to switch it up on one of these avocado surplus days, and had the great idea to use avocado to bind it together instead of traditional mayo. Not only was this version unbelievably delicious, the healthy fats in the avocado make this a much better option that the traditional mayo-laden version. —Shannon Dobos, Calgary, Alberta
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings


  • 1 medium ripe avocado, peeled and cubed
  • 6 hard-boiled large eggs, chopped
  • 1 green onion, finely chopped
  • 1 teaspoon lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 large slices sourdough bread, halved and toasted


  • In a large bowl, mash avocado to desired consistency. Gently stir in eggs, green onion, lemon juice, salt and pepper. Spread over toast. Serve immediately.
Nutrition Facts
2 pieces: 367 calories, 15g fat (4g saturated fat), 280mg cholesterol, 671mg sodium, 41g carbohydrate (4g sugars, 4g fiber), 18g protein.

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  • justfitin
    Mar 20, 2020

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  • momio
    Nov 27, 2019

    This was fantastic! I think I’ll only make egg salad like this from now on and I love mayo but this was so good!

  • Cupcake_k9
    Oct 28, 2019

    I am a huge egg salad fan,and very picky with it. I love the extra flavor and ditching the mayo. It tasted like avocado toast with egg..