Avocado Egg Salad with Dill on Whole Grain Toast
Craving a refreshing twist on a classic dish? This avocado egg salad is the perfect answer. Combining creamy avocados with hard-boiled eggs and a hint of dill, it's a delightful way to enjoy a healthy yet satisfying meal. Spread it on whole grain toast, and you've got a quick breakfast or lunch that's bursting with flavor.
Ingredients
- 2 ripe avocados, mashed
- 4 hard-boiled eggs, chopped
- 3 tablespoons Greek yogurt or mayonnaise
- 1 tablespoon fresh dill, chopped
- 1 teaspoon lemon juice
- Salt and pepper to taste
- 4 slices whole grain bread, toasted
Instructions
- Prepare the Eggs: Hard-boil the eggs, let them cool, then peel and chop them into small pieces.
- Mix Ingredients: In a mixing bowl, combine the mashed avocados, chopped eggs, Greek yogurt or mayonnaise, dill, lemon juice, salt, and pepper. Mix until well combined.
- Toast the Bread: Toast the whole grain bread slices to your desired crispness.
- Assemble: Spread the avocado egg salad generously over the toasted bread.
- Serve: Slice the toast in half if desired, and enjoy immediately for the best flavor!
Cook’s tips
- Use ripe avocados that yield slightly to gentle pressure for the creamiest texture.
- Chill the hard-boiled eggs before chopping to keep them from crumbling.
- Add a pinch of cayenne or paprika for a subtle kick if desired.
- Toast the bread just before serving to keep it crisp under the salad.
- For a smoother spread, mash the avocado with a fork rather than a blender.
Substitutions
- Use plain Greek yogurt instead of mayonnaise for a lighter, tangier version.
- Swap fresh dill with 1 teaspoon dried dill if fresh is unavailable.
- Replace lemon juice with apple cider vinegar for a similar acidity.
- Use gluten-free bread or lettuce wraps instead of whole grain toast for a low-carb option.
- Add a tablespoon of chopped red onion or chives for extra crunch and flavor.
Storage & reheating
Store any leftover avocado egg salad in an airtight container with a piece of plastic wrap pressed directly onto the surface to prevent browning. Refrigerate for up to 2 days; stir before serving and enjoy on fresh toast.
Frequently asked questions
How do I prevent the avocado egg salad from turning brown?
The lemon juice helps slow browning, but for best results, keep the salad covered with plastic wrap touching the surface and refrigerate promptly. Consume within 2 days.
Can I make this recipe vegan?
Yes! Use a vegan mayonnaise or plain coconut yogurt instead of Greek yogurt, and substitute the eggs with crumbled firm tofu or chickpeas for a plant-based version.
Is this recipe suitable for meal prep?
It can be prepped in advance, but the avocado may brown. For meal prep, keep the salad separate from the toast and add a little extra lemon juice to help preserve color.
Can I use canned or jarred dill instead of fresh?
Yes, but use about 1 teaspoon of dried dill for every tablespoon of fresh. Add it to taste, as dried herbs are more concentrated.
