Egg Salad on Avocado Toast

Egg Salad on Avocado Toast

Start your day with a delightful twist on a breakfast favourite – Egg Salad on Avocado Toast, made healthier with Greek yogurt and served on rye or sourdough. It’s a perfect match for your midlife health goals. For more tips and recipes that celebrate a vibrant midlife, sign up for my “Midlife Health Bites” via the link below.

 Ingredients:

         •       Eggs: 4 large, hard-boiled and peeled

        •       Greek Yogurt: 3 tablespoons (45g)

        •       Dijon Mustard: 1 teaspoon (5ml)

        •       Chives: 2 tablespoons, finely chopped

        •       Salt and Pepper: To taste

        •       Avocado: 1 large, ripe

        •       Lemon Juice: 1 tablespoon (15ml)

        •       Rye or Sourdough Bread: 4 slices, toasted

        •       Mixed Greens or Arugula: For garnish (optional)

 Instructions:

• Make the Egg Salad: Chop the hard-boiled eggs into small pieces and place them in a mixing bowl. Add the Greek yogurt, Dijon mustard, chives, salt, and pepper. Gently mix until well combined. Adjust seasoning to taste.

• Prepare the Avocado Spread: In a separate bowl, mash the avocado with the lemon juice until smooth. Season with a pinch of salt and pepper.

• Assemble the Toast: Spread the mashed avocado evenly over the slices of toasted rye or sourdough bread. Top each with a generous portion of the egg salad mixture.

• Serve: Garnish with mixed greens or arugula, if desired. Enjoy immediately for the best taste and texture. 

Extra Tips:

For an extra kick, add a dash of paprika or a few drops of hot sauce to the egg salad.

If preparing ahead of time, keep the egg salad and avocado spread separate until ready to serve to maintain freshness.

 Looking for more inspiration to navigate midlife with vitality and flair? Sign up for my weekly “Midlife Health Bites” . You’ll find a treasure trove of tips, recipes, and encouragement. Tap the link below to join us on this exciting journey towards health and happiness!