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Avocado Egg Salad Toasts

These Avocado Egg Salad Toasts feature a creamy blend of guacamole, lemon, and mayo mixed with chopped eggs and crunchy celery, served on toasted whole grain bread for a fresh and satisfying meal!

30 min

Prep Time

30 min

Total Time

30 min

Servings

4

Ingredients

Pantry

  • 8 slices Whole Grain Bread

  • 1 Lemon

Fridge and Freezer

  • 4 servings Guacamole

  • 4 Eggs

  • 1 stalk Celery

  • 4 Green Onions

  • 2 tbs Mayonnaise

Directions

  1. Wash hands with soap and water. Cook eggs using the video. Place in a bowl of ice water to chill. Peel eggs.

  2. Meanwhile, wash, dry, and chop celery and green onions. Combine 2 tbs mayonnaise, 2 packets lemon juice, and guacamole in a medium bowl and mix well. Chop and stir into dressing along with celery.

  3. Toast 8 slices of whole grain bread. Top with egg salad and sprinkle with green onions to serve. This recipe makes 4 servings, 2 toasts per serving. Best eaten the same day it is made. Refrigerate leftovers within 2 hours.

*Use gluten-free bread to make this recipe gluten-free.

<ul><li>*Eggs can be boiled ahead to save time.</li><li>Watch this video to learn how to peel hard-boiled eggs: https://www.youtube.com/watch?v=TmWPxDHSNWk</li></ul>

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