I love how easy this recipe is to prepare with simple everyday ingredients. The creamy egg mixture pairs perfectly with buttery avocado and crunchy toasted sourdough. I also enjoy how versatile it is because I can serve it as toast, sandwiches, wraps, or even on its own. Since it comes together in under 20 minutes, it is perfect for busy days when I want something homemade and filling.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
6 eggs
2 tablespoons mayonnaise
1 teaspoon dijon mustard
1 tablespoon lemon juice
1/2 tablespoon olive oil
Pinch of salt and pepper
1 avocado
Fresh chives, finely sliced
Sourdough bread
Directions
I bring a pot of water to a boil and carefully add the eggs. I boil them over medium heat for 12 minutes.
I transfer the eggs to an ice bath for 10 minutes to stop the cooking process and make peeling easier.
Once cooled, I gently crack and peel the eggs.
I cut the eggs in half and separate the yolks from the whites.
I roughly chop the egg whites and set them aside.
In a medium bowl, I combine the egg yolks, mayonnaise, dijon mustard, lemon juice, olive oil, salt, and pepper.
I mash everything together with a fork until smooth and creamy.
I fold the chopped egg whites into the creamy yolk mixture.
I serve the egg salad over toasted sourdough topped with avocado slices and fresh chives.
Servings and Timing
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Servings: 4 servings
Variations
I sometimes add crispy bacon for extra flavor and crunch. When I want a little heat, I mix in chili flakes or hot sauce. Fresh herbs like dill or parsley also work beautifully in this recipe. For a lighter version, I occasionally replace part of the mayonnaise with Greek yogurt.
Storage/Reheating
I store leftover egg salad in an airtight container in the refrigerator for up to 2 days. I prefer adding the avocado fresh right before serving so it stays bright and creamy. Since egg salad is best enjoyed cold, I do not reheat it.
FAQs
Can I make egg salad ahead of time?
Yes, I often prepare the egg salad a day ahead and store it in the refrigerator until ready to serve.
How do I keep avocado from browning?
I like adding a little lemon juice to the avocado or slicing it fresh just before serving.
Can I use another type of bread?
Yes, I sometimes use whole grain bread, bagels, croissants, or wraps instead of sourdough.
How do I make the egg salad extra creamy?
I mash the yolk mixture thoroughly and gently fold in the egg whites for the best texture.
Can I add extra vegetables?
Yes, I enjoy adding diced celery, cucumbers, or red onions for additional crunch and freshness.
Conclusion
This Egg Salad with Avocado is one of the easiest and most satisfying meals I make when I want something fresh, creamy, and filling. I love how simple ingredients come together to create a flavorful dish that works for breakfast, lunch, or even a quick snack. Served on toasted sourdough with creamy avocado and fresh chives, it always feels delicious and comforting.
Creamy Egg Salad with Avocado served on toasted sourdough with fresh chives. An easy high protein breakfast or lunch recipe packed with flavor and healthy fats.
Author:Sarah
Prep Time:5 minutes
Cook Time:12 minutes
Total Time:17 minutes
Yield:4 servings
Category:Breakfast
Method:Boiling
Cuisine:American
Diet:Vegetarian
Ingredients
6 eggs
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 tablespoon lemon juice
1/2 tablespoon olive oil
Pinch of salt and pepper
1 avocado (optional)
Fresh chives, finely sliced
Sourdough bread
Instructions
Bring a pot of water to a boil. Carefully add the eggs and boil over medium heat for 12 minutes.
Transfer the eggs to an ice bath for 10 minutes to stop the cooking process and cool the eggs.
Peel the eggs by gently cracking the shell and removing it under the membrane.
Slice the eggs in half and separate the yolks from the whites. Roughly chop the egg whites and set aside.
In a medium bowl, mash the egg yolks with mayonnaise, Dijon mustard, lemon juice, olive oil, salt, and pepper until smooth and creamy.
Fold the chopped egg whites into the yolk mixture.
Serve on toasted sourdough topped with avocado slices and fresh chives.
Notes
For extra flavor, add paprika, chili flakes, or fresh herbs. This egg salad can be made ahead and stored in an airtight container in the refrigerator for up to 2 days. Avocado is optional but adds a creamy texture and healthy fats.
