Avocado Egg Salad

Avo Egg Salad

I first discovered avocado egg salad in the Hamptons of all places. Sounds goofy right? Well it was a combo I never had thought of before I popped into a little local juice bar in Amagansett to grab a juice and a snack, and picked up a container of their avo-egg salad to try. Well, let me tell you, I INHALED that entire container on the train ride back to NYC, it was that good! Makes sense I would like it though... It's a combination of my favorite foods: eggs and avocado. I actually can't believe I never thought of this on my own.

Avo egg salad

Luckily, the little container had all the ingredients listed (as it was homemade) so it was quite easy to recreate on my own, which I did - immediately of course. Now it's a staple in my kitchen, as it's the perfect snack full of healthy fats and protein that you can grab and go anytime. As most of my recipes are, this is only a few ingredients, most of which a lot of you will have in your kitchen already, except maybe for the paleo mayo. Read on for this delicious recipe - and be sure to let me know how yours turns out!

Avo egg salad

So unfortunately, this recipe is a guesstimate, because as usual, I threw things into a bowl and added or adjusted until it tasted just right. I need to stop doing that for the blog's sake, so I can actually give you guys exact recipes to try! Below should be pretty darn close though.

Ingredients:

  • 6-8 eggs, hard boiled
  • 1 full avocado, ripe/decently soft and pit removed
  • 1 bunch/2 handfuls of spinach, chopped
  • 2 tbsp paleo mayonnaise (you could use regular, but I highly recommend going paleo for this option - much healthier for you)
  • Juice from 1 lemon
  • 1 tbsp dijon mustard
  • Drizzle of olive oil (as needed)
  • Salt to taste

Directions:

  1. As mentioned above, make sure you hard boil the eggs prior to making this recipe of course. In a mixing bowl, chop or mash the eggs (with a potato masher), until the pieces are very small. 
  2. In a separate bowl, mash up the avocado and add the dijon mustard, lemon juice, and mayo olive oil, and mix well. 
  3. Add the chopped eggs and spinach to the avocado mixture and mix. Season with salt to taste.
  4. Spread on bread, use as a side dish, or just eat it alone like I do!
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The Secret to my Famous Avocado Toast!

Avocado toast recipe

This is my all time favorite meal, whether it be breakfast, lunch or dinner. I'll happily make breakfast for dinner too, which we do frequently in our household. Avocado toast is nothing new, nor is it complicated, but there are some small tweaks that I do to mine to make it exceptionally good. 

avocado toast recipe

The most important part is the egg on top. The way you cook the egg is what makes the toast! My favorite way is the crispy fried egg, or soft boiled, neither of which are shown here unfortunately. The crispy fried egg gives it a little extra crunch that is oh so satisfying.

To do so, heat oil (I use coconut oil or olive oil) in a pan over medium heat until almost smoking. Crack the egg in the pan and turn the heat down to low immediately. The egg will sizzle and cook pretty quickly because of how hot the pan was when you first dropped the egg in. Cook until the yolk is cooked to your liking - do not flip. 

For the soft boiled egg, bring a small pot of water to a boil (the water level should be just enough to cover the egg or eggs). Drop the whole egg in (inside shell - do not crack open) while the water is boiling, and cook for exactly 7 minutes on high. Remove the egg promptly, and rinse with cold water. Peel and cut in half or in pieces and put on top of avocado toast!

avocado toast recipe

The toast and avocado mash is the easiest part! I always go for gluten free bread, because Nick can't have gluten, and it usually tastes just as good if you buy the right kind. A couple of my favorite brands are this and this. I toast the bread in a toaster or in the oven for extra crispiness, and then slather it with coconut oil. Next, you add the avocado and mash it with a fork (or you can mash it before you add it to the toast, depending on how soft your avocado is). Top with whichever egg you chose to cook!

As for additives, I love sprinkling some hemp seeds on top, as you can see from the photos. Gives the toast a little extra superfood kick as well as extra protein. I always season with Himalayan salt and pepper too. 

So that's it! That's how I make my favorite meal. The coconut oil on the bread, hemp seeds, Himalayan salt, and way you cook the egg is what takes the toast up a notch. Let me know how yours turned out - Tag me on Instagram or comment on this post!