How to Make Egg Salad with Herbs on Avocado Toast
 
Prep time
Total time
 
I learned how to make egg salad at a young age, so it's obviously my go-to for breakfast or lunch. So easy to make, so delicious to devour. 
Serves: 8
Ingredients
FOR THE GREEN GODDESS DRESSING:
  • ½ cup Greek Yogurt
  • 2 Small Garlic Cloves
  • ½ cup Italian Parsley
  • ¼ cup Cilantro
  • ¼ cup Tarragon
  • ¼ cup Chives
  • 1 tbsp. Drained Capers
  • Juice of 1 Lemon (about 2 tbsp.)
  • 1 tbsp. Olive Oil
  • ¼ tsp. Salt
  • ¼ tsp. Black Pepper
  • Water, if you’d like a thinner dressing
GREEN GODDESS EGG SALAD:
  • 12 Eggs, boiled, chopped, and cooled
  • 1 Shallot, minced
  • 2 Garlic Cloves, minced
  • 1 tbsp. Dijon Mustard
  • 2 tbsp. Mayonnaise
  • ¼ cup Green Goddess Dressing (recipe below)
  • 1 tbsp. Italian Parsley, minced
  • 1 tsp. Salt
  • 1 tsp. Pepper
TO ASSEMBLE THE TOASTS:
  • 8 Slices of Toasted Sourdough Bread
  • 2 Avocados, peeled and sliced
  • Pinches of Flakey Salt, to preference
  • Red Pepper Flakes, optional
Instructions
  1. Place all ingredients for the green goddess dressing in a food processor and pulse until smooth. Set aside.
  2. Mix together all the ingredients for the egg salad and set in the refrigerator, covered, until you're ready to assemble the toasts.
  3. Layer the toasts as follows: toast the sourdough, top with desired amount of egg salad, sliced avocado, salt, and optional red pepper flakes. Enjoy immediately.
Recipe by Slice of Jess at https://sliceofjess.com/how-to-make-egg-salad-with-herbs-on-avocado-toast/