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Hard-boiled eggs get tossed with diced avocado and a flavorful vinaigrette in this egg salad perfect for breakfast that pairs well with smoked salmon and whole-grain bread.

Source: Everyday Food, April 2011
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  • holmespark5274174
    22 SEP, 2018
    I made the basic egg mixture, but added a bit more lemon and mustard since I had extra eggs. Then added a bit of agave oil for sweetness. Served on toast points dabbed with butter and a bit of mayo to make the greens stick. For greens I used chopped arugula (has a nice bite to it). Instead of lox I used chunks of an excellent hand-smoked salmon available here in the Northwest. Stacked buttered toast points dabbed with a bit of mayo with chopped arugula, the egg-avocado mixture, chunks of chopped smoked salmon, and topped with some capers. Delicious!
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