This is a fun spin on traditional egg salad, but made with the addition of avocado, fresh herbs and veggies! Avocado egg salad can be enjoyed plain, on toast and for any meal of the day! It is gluten free, dairy free, sugar free, delicious and easy to prepare!
2 slices of gluten free bread, toasted
3 organic eggs, hard boiled
1 large ripe avocado
2 tbs avocado oil based mayonnaise
3 tbs red onion, diced
1 green onion stalk, sliced
2 fresh chive stalks
fresh basil leaves
1 tsp fresh lemon juice
1 tsp red pepper flakes
1 tsp sea salt
1 tsp black pepper
drizzle of olive oil
1) Hard Boil the Eggs
Bring a small pot of water to a boil. Using a large slotted spoon, carefully place each egg into the boiling water being sure that the eggs are completely submerged. Boil for 10 minutes and immediately run the eggs under cold water for 5 minutes. Set aside.
2) Cut up the Veggies
Prep and chop the red onion, green onion, and chives. Set aside.
3) Prepare the Avocado
Peel and slice the avocado and place in a medium sized bowl. Add the mayonnaise, lemon juice, red onion, green onion, chives, red pepper flakes, sea salt and black pepper. Reserve some chives and red pepper flakes for topping.
4) Prepare the Eggs
Peel the hard boiled eggs and dice them. Add them to the bowl.
5) Mash Everything Together
Using a large fork, mash all the ingredients together until well combined but still having a chunky consistency.
6) Assemble and Serve!
Toast 2 slices of gluten free bread of your choice. Using a fork, carefully top the toast with the egg mixture. Serve topped with chives, red pepper flakes, fresh basil leaves and a drizzle of olive oil. Enjoy!
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