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If you’re seeking a flavorful, yet simple, dish to add to your next brunch menu, these egg avocado salad recipes may be worth a look. They’ll pair wonderfully with your fresh fruit tray, blueberry muffins and mimosas, while adding a little more substance to your meal. The best part is, the majority of the prep can be done ahead of time.
As far as brunch staples go, eggs are near the top of the list. Eggs provide a great source of protein, not to mention a range of healthy vitamins and minerals, and can be prepared in a number of ways. Add in some avocados, and boom. You’ve instantly elevated your nutrition level, and your culinary game. Avocados are loaded with fiber, potassium and healthy fats. They are nutrient-dense and known for reducing the impacts of inflammation, arthritis and high blood pressure. Serving up an egg avocado salad combines all of these benefits, giving you the best of both worlds.
The recipes below provide three completely different twists on an egg avocado salad. There’s a fresh take on avocado toast perfect for a reunion with your mom squad, an all-around crowd-pleasing classic Cobb salad that even the kids will enjoy, and a creative Tamago Sando (a Japanese-style egg sandwich) for guests you really want to impress.
With all of this variety, one of these recipes is sure to be a hit. Read on and choose your favorite, or just try them all!
Avocado Toast Reimagined
Though the true origin of avocado toast is debatable, this foodie favorite has been gracing cafe and breakfast tables for years. There’s something about a scoop of smooth and rich avocado spread across a crunchy slice of toast that’s super satisfying. There are countless ways to dress up this dish, including salt and pepper, pepitas, lemon juice, olive oil, cayenne pepper, tomatoes, pine nuts, sliced radishes or—you guessed it—egg! Sunny side up, over easy or hard boiled, eggs turn this simple snack into a more hearty and filling meal. Egg avocado salad toast, anyone?
Egg Avocado Salad Toast
Adapted from Smitten Kitchen’s Nolita-Style Avocado Toast
Ingredients (Yield: 2 servings)
- 2 slices seven-grain sandwich bread
- 1 ripe avocado, diced
- 1 egg, diced
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- Pink Himalayan sea salt, to taste
- Fresh ground black pepper, to taste
- Dash of cayenne pepper
Directions:
First, hard boil an egg using your favorite stovetop or pressure cooker method. Place in an ice bath and let it cool. Toast the bread to your liking. Scoop the avocado into a bowl and lightly mash. Spread the avocado so it completely covers the toast. Using a coarse grater, grate the egg over a bowl, or just over the toast itself. Lightly drizzle olive oil and lemon juice over each slice, then add cayenne pepper and fresh ground salt and pepper to taste. Serve toast whole, or slice diagonally and enjoy!
Read More: Check out these 20 easy breakfast ideas for families
The Classic Cobb
One of the first combos that may come to mind when you think of an egg avocado salad is the classic Cobb salad. Created by Robert “Bob” Cobb, of the Brown Derby Restaurant in Hollywood, common ingredients are avocado, egg, cheese, bacon, romaine lettuce and tomatoes. While some versions contain grilled, blackened or fried chicken or steak, this lighter version lets the avocado and egg take center stage. Pair with your favorite chunky blue cheese, vinaigrette or French dressing (just like the original!) for a crisp, colorful dish that will help brighten up your buffet table.
Simple Cobb Salad
Adapted from the Brown Derby’s Cobb Salad
Ingredients (Yield: 2 servings)
- 2 hard boiled eggs, sliced
- 4 slices turkey bacon, chopped
- 2-3 cups romaine lettuce, chopped
- 1 avocado, sliced
- 10 heirloom tomatoes, halved
- ½ cucumber, diced
- Blue cheese, vinaigrette or French dressing, drizzled
Directions:
Hard boil two eggs using the stovetop or pressure cooker method. Let cool. Cook turkey bacon 5 minutes per side at 400 degrees in an air fryer or oven. Let cool as well. Wash and dry vegetables. Chop cooled turkey bacon and lettuce, slice eggs and avocado, half tomatoes and dice cucumber. Arrange lettuce on plate and spread remaining ingredients across it. Drizzle with your favorite blue cheese, vinaigrette or French dressing.
A Tamago Sando-inspired Twist
Japanese egg salad sandwiches, or “Tamago Sando,” provide the inspiration for this lovely brunch twist. The ingredients can be customized in many different ways, but the real showstopper here is the presentation—a sliced egg nestled between two slices of crustless bread, resting atop a bed of delicious egg salad. Toss in some avocado and this dish transforms into a dreamy egg avocado salad that is sure to wow your guests. And it’s not as difficult to make as it looks!
Japanese-inspired Egg Avocado Salad Sandwich
Adapted from Kirbie’s Craving’s Avocado Egg Salad Sandwiches
Ingredients (Yield: 2 servings)
- 3 large hard-boiled eggs, peeled and quartered
- 1 large ripe avocado, diced
- 5 tbsp mayonnaise
- Pink Himalayan sea salt, to taste
- Fresh ground black pepper, to taste
- 1 soft or medium boiled egg, sliced in half lengthwise
- 4 slices of your favorite bread, crusts removed
Directions:
Hard boil three eggs using the stovetop or pressure cooker method. Soft or medium boil another egg. Let all eggs cool. Once cooled, add the 3 hard boiled eggs, avocado and mayonnaise to a bowl and mash. (You can use a food processor instead, if you’d like a fluffier texture.) Add salt and pepper to taste. Cut crusts off of bread slices. Place a soft boiled egg half onto the center of 2 slices of bread. Spread egg filling evenly over both slices, covering the egg slice. Place the other half of the bread slices on top. Slice sandwiches in half (aiming carefully to cut the egg half down the middle!) and serve.
Read More: Expand your avocado horizons with these unique dessert recipes.
These are our top picks when it comes to egg avocado salad. Feel free to get creative and play with the ingredients to customize recipes for your crowd. Be sure to let us know the unique combinations that you come up with, too!
WANT TO READ MORE?
This collection of our favorite Summer Salads will have you eating fresh produce all summer long.
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Photo Credits: Michelle Knapp
