Creamy egg salad spiced with smoky paprika layered over mashed avocado and nestled on crisp sourdough toast—topped with savory bacon and fresh dill. This open-faced creation is a satisfying, protein-rich breakfast or brunch option that’s as comforting as it is flavorful. It’s a modern twist on classic ingredients with a gourmet presentation.
Why You’ll Love This Recipe
Avocado egg salad toast with crispy bacon combines everything you want in a balanced meal: creaminess, crunch, protein, and flavor. It’s easy to prepare, packs well for breakfast or lunch, and can be customized to suit various tastes. Whether you’re starting your day or hosting a brunch, this dish offers convenience and nourishment in one bite.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- sourdough bread, toasted
- hard-boiled eggs, chopped
- avocado, mashed
- mayonnaise
- Dijon mustard
- smoked paprika
- salt and pepper
- cooked bacon, chopped
- fresh dill, for garnish
Directions
- In a medium mixing bowl, combine chopped hard-boiled eggs, mayonnaise, Dijon mustard, smoked paprika, salt, and pepper. Stir until well blended.
- Toast the sourdough slices to your desired level of crispness.
- Spread mashed avocado evenly over each toasted bread slice.
- Spoon the egg salad over the avocado layer, distributing evenly across the slices.
- Sprinkle chopped crispy bacon on top.
- Garnish with fresh dill and serve immediately.
Servings and timing
This recipe makes 4 slices of toast.
- Prep Time: 10 minutes
- Cooking Time: 10 minutes (for eggs and bacon if not pre-cooked)
- Total Time: 20 minutes
- Calories: Approximately 320 kcal per slice
Variations
- Spicy twist: Add a dash of hot sauce or chopped jalapeño to the egg salad.
- Mediterranean version: Use fresh parsley, lemon juice, and crumbled feta instead of bacon and dill.
- Low-carb option: Serve the egg salad and avocado in lettuce wraps or on cucumber slices.
- Vegan version: Substitute eggs with mashed chickpeas and use vegan mayo and plant-based bacon.
- Herb swap: Try chives, basil, or tarragon instead of dill for different flavor notes.
Storage/Reheating
For best results, assemble the toast just before serving. The egg salad can be prepared ahead and stored in an airtight container in the refrigerator for up to 3 days. Keep the mashed avocado separate and add fresh to avoid browning. Toast and bacon should also be made fresh for the best texture.
FAQs
Can I make the egg salad in advance?
Yes, you can make it up to 3 days ahead. Store in a sealed container in the refrigerator.
How do I prevent the avocado from browning?
Mix in a little lemon or lime juice and store tightly covered with plastic wrap pressed directly onto the surface.
What kind of bread works best?
Sourdough is ideal for its crunch and flavor, but whole grain, rye, or gluten-free bread can also be used.
Is this recipe gluten-free?
It can be if you use certified gluten-free bread.
Can I skip the bacon?
Yes, the dish is still flavorful without it. Try adding roasted chickpeas or sunflower seeds for crunch.
Can I use soft-boiled eggs instead?
Hard-boiled eggs are best for this salad texture, but soft-boiled eggs can be served sliced on top as an alternative.
What can I substitute for mayonnaise?
Greek yogurt or mashed avocado can be used for a lighter, creamy option.
Is this good for meal prep?
Yes, keep all components separate and assemble just before eating to maintain freshness and texture.
Can I add vegetables?
Absolutely. Sliced tomatoes, cucumbers, or arugula are excellent additions.
Is this recipe keto-friendly?
Yes, if served without bread or with a low-carb bread substitute, it fits into a keto diet.
Conclusion
Avocado Egg Salad Toast with Crispy Bacon is a nourishing, delicious, and visually appealing option for breakfast, brunch, or a light lunch. It’s a versatile dish that balances creamy, crispy, and savory components while offering great nutritional value. Try it once, and it just might become a staple in your weekly routine.
Print
Avocado Egg Salad Toast with Crispy Bacon
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 toasts
- Category: Breakfast
- Method: No-cook
- Cuisine: American
Description
Salade d’œufs crémeuse, assaisonnée de moutarde de Dijon et de paprika fumé, déposée sur une purée d’avocat et du pain au levain grillé, et agrémentée de bacon croustillant et d’aneth frais. Une option savoureuse et riche en protéines pour le petit-déjeuner ou le brunch.
Ingredients
- 4 tranches de pain au levain, grillées
- 4 œufs durs, hachés
- 1 avocat, écrasé
- 2 cuillères à soupe de mayonnaise
- 1 cuillère à café de moutarde de Dijon
- 1/4 cuillère à café de paprika fumé
- Sel et poivre au goût
- 1/2 tasse de bacon cuit, haché
- Aneth frais, pour la garniture
Instructions
- Dans un bol moyen, mélanger les œufs hachés, la mayonnaise, la moutarde, le paprika fumé, le sel et le poivre jusqu’à ce que le tout soit bien mélangé.
- Faites griller les tranches de pain au levain jusqu’à obtenir le degré de croustillant souhaité.
- Répartir uniformément l’avocat écrasé sur chaque tranche de pain grillé.
- Garnissez chaque plat d’une généreuse cuillerée de salade aux œufs.
- Saupoudrer de morceaux de bacon croustillants sur le dessus.
- Garnir d’aneth frais et servir immédiatement.
Notes
- Remplacez la mayonnaise par du yaourt grec pour une option plus légère.
- Utilisez du bacon de dinde ou omettez le bacon pour une version végétarienne.
- Il est préférable de servir immédiatement pour conserver la texture.
Nutrition
- Serving Size: 1 toast
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 23g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 190mg
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