Egg Salad And Avocado On Buttered Toast – a delicious recipe with Eggs, Mayonnaise, Black Pepper, Salt, Bread, Butter. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Place eggs in a medium pot and cover with water, about an inch above the eggs. Bring to a boil. Once to a boil, cook for 10 minutes. Turn off heat and remove from the burner. Cover with a lid and let the eggs sit for another 10 minutes. Fill a medium bowl with ice water. Remove eggs from the pan and place them in the ice bath for 5 minutes. Peel the eggs and place in a bowl. Cut egg whites and egg yolks with a fork, mashing down as you go. Mix in mayo, pepper and salt. Toast your bread and butter one side. Cut open your avocado and slice into thin sections. Divide slices among the slices of toast. Top with egg salad and serve.
2
Note: You could even sprinkle on some diced tomatoes, and bacon bits would make it even better!
306
kcal
Calories
27
g
Fat
1
g
Carbs
16
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 5 whole Large Eggs, 3 Tablespoons Mayonnaise, 1/2 teaspoons Black Pepper, 1/8 teaspoons Salt, and more.
Yes, Egg Salad And Avocado On Buttered Toast 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.
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