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Avocado Egg Salad Toast

I had a surplus of avocados after purchasing too many for an event. A few days later, I was making egg salad sandwiches for lunch and had the fantastic idea to use avocado to bind it together instead of traditional mayo. Not only was this version unbelievably delicious but the healthy fats in the avocado make this a much better option than the traditional mayo-laden version. —Shannon Dobos, Calgary, Alberta
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings

Ingredients

  • 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

Directions

  • 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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