5 Ingredients or Fewer

Avocado Egg Salad

March 24, 2014
Photo by Jill Haapaniemi
Author Notes

Who said eggs have to be served alongside bacon and home fries? This take on egg salad takes a traditional lunch item and turns it into a breakfast-friendly dish. For a tasty, well-rounded, and easy start to your day, mash buttery avocados with just-hard boiled eggs and spread over crisp, grainy bread. Sprinkle with greens for a fresh breakfast that’s super simple, super nutritious, and super satisfying. —Jill Haapaniemi

  • Serves 1
  • 2 slices whole grain bread, toasted
  • 2 medium-boiled eggs
  • 1/2 tablespoon lemon juice
  • red pepper flakes
  • salt
  • pepper
  • arugula (optional)
In This Recipe
  1. In a small bowl, roughly mash avocado, eggs, lemon juice, red pepper, salt, and pepper to taste. Spread over toast; top with arugula and serve.

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