Avocado Egg Salad Breakfast – The Protein-Packed Morning Boost You Need

Why You'll Love This Recipe

• Quick preparation – ready in just 15 minutes
• No mayonnaise needed – avocado creates natural creaminess
• High in protein and healthy fats for sustained energy
• Versatile – enjoy on toast, in wraps, or with crackers

Tools You'll Need

• Medium saucepan
• Mixing bowl
• Fork or potato masher
• Knife and cutting board

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Ingredients

• 4 large eggs
• 2 ripe avocados
• 1 tablespoon fresh lemon juice
• 1 tablespoon plain Greek yogurt
• 1 teaspoon Dijon mustard
• 1/4 cup finely diced red onion
• 2 tablespoons chopped fresh dill
• 1/4 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• Salt and black pepper to taste
• 4 slices whole grain bread, toasted
• Microgreens or sprouts for garnish

Instructions

1. Place eggs in a medium saucepan and cover with cold water by 1 inch.
2. Bring to a boil over high heat, then cover and remove from heat. Let stand for 10-12 minutes.
3. While eggs cook, halve and pit the avocados. Scoop the flesh into a medium mixing bowl.
4. Add lemon juice, Greek yogurt, and Dijon mustard to the avocados. Mash with a fork until smooth but slightly chunky.
5. Drain the cooked eggs and place in an ice water bath for 5 minutes to stop the cooking process.
6. Peel the eggs and chop them into small pieces.
7. Add chopped eggs to the avocado mixture along with red onion, dill, garlic powder, smoked paprika, salt, and pepper.
8. Gently fold everything together until well combined.
9. Toast the bread slices until golden brown.
10. Divide the avocado egg salad between the toast slices and garnish with microgreens.
11. Serve immediately.

Pro Tips

• Use ripe but firm avocados for the best texture
• The lemon juice helps prevent the avocado from browning
• Do not overmix – maintain some texture for better mouthfeel
• Make this fresh as needed since avocado browns over time

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Recipe Variations

• Spicy Version: Add 1 tablespoon sriracha or chopped jalapeño
• Mediterranean Style: Include chopped kalamata olives and cucumber
• Bacon Addition: Mix in 2 tablespoons cooked, crumbled bacon
• Wrap Version: Serve in whole wheat tortillas with lettuce

FAQs

Can I make this ahead of time?
This is best made fresh, but you can prepare the hard-boiled eggs in advance and assemble when ready to serve.

How long does avocado egg salad last?
Store in an airtight container with plastic wrap pressed directly on the surface for up to 24 hours.

Can I use something other than Greek yogurt?
You can omit the Greek yogurt or substitute with sour cream or additional avocado.

Is this recipe gluten-free?
Yes, when served with gluten-free bread or lettuce cups instead of toast.

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This Avocado Egg Salad Breakfast transforms simple, wholesome ingredients into a morning meal that feels both indulgent and nourishing. The creamy avocado base provides healthy fats while the eggs deliver quality protein, creating a balanced breakfast that keeps you satisfied for hours.

Whether you're looking for a quick weekday breakfast or a leisurely weekend brunch option, this recipe adapts beautifully to your schedule and preferences. The fresh herbs and lemon juice brighten the rich flavors, making each bite a delightful start to your day.

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