Avocado Egg Salad Tostada + Escabeche Recipe

Name: Avocado Egg Salad Tostada + Escabeche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Escabeche (spicy pickled vegetables); 2 large radishes (or 4 small), thinly sliced; 1 large carrot, thinly sliced; 1 jalapeno, thinly sliced; 1/2 red onion, thinly sliced; 3/4 cup white vinegar; 1.5 cups water; 1 tablespoon honey; 1 teaspoon sea salt; 2 cloves garlic, peeled; 1 teaspoon coriander seeds; 1 teaspoon peppercorns; Avocado Egg Salad Tostadas; 6 tostadas; 2 avocados, diced; 3 eggs, hard boiled + diced; 1 lime, juiced; 2 tablespoons cilantro, finely chopped (plus extra for garnish); 1 clove garlic, crushed/minced; 2 green onions, finely sliced; 1 - 2 teaspoons extra virgin olive oil, depending on desired thickness; 1/4 teaspoon ground cumin; 1/8 - 1/4 teaspoons sea salt, depending on taste; 1/4 teaspoon ground black pepper; 1 cup cherry tomatoes, diced; 1/2 cup cotija cheese (goat or feta work too); Splash hot sauce, to top

Servings: persons

Escabeche (spicy pickled vegetables)
2 large radishes (or 4 small), thinly sliced
1 large carrot, thinly sliced
1 jalapeno, thinly sliced
1/2 red onion, thinly sliced
3/4 cup white vinegar
1.5 cups water
1 tablespoon honey
1 teaspoon sea salt
2 cloves garlic, peeled
1 teaspoon coriander seeds
1 teaspoon peppercorns
Avocado Egg Salad Tostadas
6 tostadas
2 avocados, diced
3 eggs, hard boiled + diced
1 lime, juiced
2 tablespoons cilantro, finely chopped (plus extra for garnish)
1 clove garlic, crushed/minced
2 green onions, finely sliced
1 - 2 teaspoons extra virgin olive oil, depending on desired thickness
1/4 teaspoon ground cumin
1/8 - 1/4 teaspoons sea salt, depending on taste
1/4 teaspoon ground black pepper
1 cup cherry tomatoes, diced
1/2 cup cotija cheese (goat or feta work too)
Splash hot sauce, to top

1
To make escabeche: Add sliced vegetables, garlic cloves, peppercorns and coriander seeds to one large jar/container or 2 smaller jars. Add water, vinegar, salt and honey to a medium pot and bring to a simmer. Mix with a spoon to ensure honey is completely dissolved. Pour into jar(s) over vegetables. Let cool for an hour. Seal and refrigerate, you can use them in one hour but it's better to make them a day or two before. Will keep for up to three weeks in the fridge.
2
In a medium bowl add avocado, lime juice, cilantro, garlic, green onions, cumin, salt, pepper and olive oil. Add diced eggs to avocado mixture. Mash/mix together with fork.
3
Layer avocado egg salad on to tostadas. Top with escabeche, cherry tomatoes, cotija cheese, salsa, hot sauce, and extra cilantro + lime squeezes if desired.

1021

kcal

Calories

105

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: Escabeche (spicy pickled vegetables), 2 large radishes (or 4 small), thinly sliced, 1 large carrot, thinly sliced, 1 jalapeno, thinly sliced, and more.

Yes, Avocado Egg Salad Tostada + Escabeche falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Avocado Egg Salad Tostada + Escabeche

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