Grammy's Kitchen · Egg Salad · Avocado Egg Salad Toasts on Sourdough
One of 55 egg salad recipes we measured
from alexandracooks.com
It ranks #1 of 55 for creaminess among the egg salad recipes we compared. 2 cooks on alexandracooks.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 55.
| this recipe | typical | |
|---|---|---|
| fat | 0% | 11% |
| acid | 15% | 1% |
| salt | 2% | 0% |
| egg | 83% | 79% |
| aromatics | 0% | 4% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 300 g | 6 hard-boiled eggs, cooked however you like (Instant Pot or stovetop), peeled and halved |
| the flesh of 1 ripe avocado, see notes above | |
| 38 g | 2 to 3 tablespoons fresh lemon juice |
| 15 g | 1 tablespoon white balsamic vinegar |
| 6 g | 1 teaspoon kosher salt, plus more to taste |
| freshly cracked black pepper to taste | |
| 1 g | 1/4 teaspoon paprika |
| 4 g | 1 teaspoon mustard |
| 38 g | 1/4 to 1/2 cup finely chopped chives |
| 60 g | 1 to 2 stalks finely diced celery, optional |
| 160 g | 4 slices bread, whatever kind you like, about 1/2-inch thick, toasted |
| 1 handful of sprouts or pea shoots or delicate greens |
Method: 2 steps, published by alexandracooks.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Best Avocado egg salad toast I ever ate! Thank you so much for sharing this recipe.” — a cook, 5.0★
“Yes! Found a microgreen recipe! Love this, going to try it out.” — a cook, 5.0★