Avocado Egg Salad Toasts on Sourdough
Ingredients
The egg salad
-
6
pieces
hard-boiled eggs
-
1
pieces
ripe avocado
-
2 to 3
tablespoons
fresh lemon juice
-
1
tablespoon
white balsamic vinegar
-
1
teaspoon
kosher salt
-
to taste
freshly cracked black pepper
-
¼
teaspoon
paprika
-
1
teaspoon
mustard
-
¼ to ½
cup
finely chopped chives
-
1 to 2
stalks
finely diced celery (optional)
The toasts
-
4
slices
bread
-
a handful
sprouts or pea shoots
Instructions
- Mash together the eggs, avocado, lemon juice, vinegar, salt, pepper, paprika, and mustard in a large bowl.
- Taste and adjust the flavor with more lemon juice, salt, or pepper as desired.
- Add the chives and celery if using, and mix again.
- Toast the bread slices until golden brown.
- Top each slice of toast with the avocado-egg salad and sprinkle with sprouts.
Nutrition Facts (estimated)
Servings
4 toasts
Calories
250
Total fat
18g
Total carbohydrates
15g
Total protein
10g
Sodium
300mg
Cholesterol
370mg
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