Egg and Avocado Salad on Toast

Prep: 10 mins

Cook: 10 mins

Difficulty: Easy

Servings: 4 Servings

e tend to spend a whole lot of time thinking about what to make for dinner — far more than we do for breakfast or lunch — but it’s a meal just like the rest. Sometimes, that overthinking isn’t really worth it. When you find yourself in that position, reach for this upgraded egg and avocado salad. Pile it high on hearty toast for a wholesome meal that takes nearly no time to put together, but feels incredibly satisfying. (Eating things with your hands has a way of doing that.)

Ingredients

4 slices of hearty sandwich bread (about 3/4-inch thick), such as peasant bread, sourdough, whole-wheat, or multi-grain
6 hard-boiled eggs, peeled
2 avocados, halved and pitted
1/4 cup plus 1 tablespoon coarsely chopped fresh basil leaves, divided
1/4 cup thinly sliced scallions
3 tablespoons whole-milk plain Greek yogurt
1 teaspoon lemon juice
Kosher salt
Freshly ground black pepper
1 clove garlic, peeled

Instructions

Toast the bread. Meanwhile, cut the eggs into quarters, chop into pieces, and place in a medium bowl. Scoop out the avocado flesh and add it to the bowl. Mash the eggs and avocado together lightly with a fork, still keeping the mixture chunky.
Add 1/4 cup of the basil, scallions, yogurt, lemon juice, a big pinch of salt, and a few grinds of pepper. Gently mix until the mixture comes together. Taste and adjust seasonings as needed.
Rub the clove of garlic all over one cut side of each slice of bread. Divide the egg salad among the slices and spread into an even layer. Garnish with the remaining 1 tablespoon of basil and serve.