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.



Ingredient Checklist


Instructions Checklist
  • In a small pot, cover eggs with water by 1 inch and bring to a boil over high. Cover, remove from heat, and let sit 12 minutes. Transfer eggs to a colander and run cold water over them until cool enough to handle. Peel eggs and separate whites from yolks. Reserve 1 yolk. Coarsely chop egg whites.

  • In a medium bowl, whisk together mustard and lemon juice. Finely grate egg yolk into mustard mixture and whisk to combine. Stir in egg whites and avocado and season with salt and pepper. To serve, divide smoked salmon, egg salad, and watercress between toasts.

Reviews (1)

11 Ratings
  • 5 star values: 3
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
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!