Egg salad with avocado

 

This made a perfectly fine fast lunch. You can mix up the egg salad in advance, adding the avocado and spreading the toast right before serving.

Egg salad meets avocado toast
Adapted from Better Homes & Gardens, April 2020. This is one of those recipes that I made according to how it was pictured in the magazine, not how it was written. The recipe called for mixing the avocado into the egg salad, but it was clearly also spread on the bottom on the toast, and served with lettuce. I decided if it was good enough for the stylist, I’d give it a try.

Ingredients
3 hard cooked eggs, peeled and coarsely chopped
1 tablespoon finely chopped red onion
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
½ teaspoon lemon juice
1 small avocado
4 slices bread, toasted
Lettuce leaves

Method
Combine eggs, onion, mayonnaise, mustard, lemon juice and salt to taste. Mash ¼ of an avocado onto each of two toast slices. Chop up the remaining ½ of an avocado and mix it in with the egg salad. Divide egg mixture between the two slices. Top with lettuce leaves and remaining toast slice. Serves 2.

Rating: Perfectly fine. I'm pretty sure avocado chopped into your favorite egg salad recipe would do the trick.