How to Make Egg Salad with Herbs on Avocado Toast

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.

This egg salad is meal-prep friendly, jam-packed with protein, and served on crusty sourdough because… well, sourdough is the best! I’ve got multiple versions of it on my blog, so if you’re an egg lover like I am, make sure to check out my Mexican Street Corn Egg Salad, these Miso-Spiked Egg Salad Sandwiches, or my Go-To Simple Egg Salad on Waffles.

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INGREDIENTS FOR THIS RECIPE:

There’s so many menu options you can make with hard boiled eggs. I’ve got a serious weakness for deviled eggs, I heart me these Grated Egg Biscuits, and this Cobb Salad Grilled Chicken Sandwich takes things up to a whole new level. Here’s everything you’ll need for this particular recipe:

TO MAKE THE GREEN GODDESS DRESSING:

Greek Yogurt
Garlic Cloves
Italian Parsley
Cilantro
Tarragon
Chives
Drained Capers
Lemon
Olive Oil
Salt + Black Pepper

HERBY EGG SALAD:

Hard Boiled Eggs
Shallot
Garlic Cloves
Dijon Mustard
Mayonnaise
Green Goddess Dressing (from above)
Italian Parsley
Salt + Black Pepper

TO ASSEMBLE THE AVO TOAST

Sourdough Bread
Avocados
Flakey Salt
Red Pepper Flakes

This will make more green goddess dressing than you need. But no worries! Use leftovers on my Whipped Cottage Cheese Toast with Spring Vegetables, drizzled on these Green Goddess Grain Bowls with Crispy Chicken, or make your own creation and let me know what it is in the comments section below!

FAQ & EXTRA INFO:

How long does egg salad last? Store any leftovers in a sealed container, refrigerated, and use within 3 – 4 days.

What are other ways to serve egg salad? I obviously love it in sandwiches or on toast, but you can also serve it with crackers, chips, inside lettuce leaves as a low-carb wrap, or get fancy and spoon it inside a bell pepper or hollowed out tomato! Oh, and if you like endive leaves those make a fabulous scooper as well.

Can you freeze egg salad? I do not recommend this. It’ll change the texture as the eggs will become rather spongy when they thaw. On the same lines, I never recommend freezing anything that contains mayonnaise.

What can I serve this with for hearty appetites? Eggs + potatoes go hand and hand, so go ahead and serve this with individual portions of my Grandma June’s Cheesy Potatoes, these Air Fryer Potato Wedges, or for lunch with a side of this Super Comforting Potato and Leek Soup.

WANT MORE EGG RECIPES? #NEVERSKIPEGGDAY

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How To Make Crostini with Egg and Avocado

Miso-Spiked Deviled Eggs

Caprese Egg Muffin Cups with Balsamic Glaze

Eggs in Purgatory Skillet

Savory Oven-Baked Eggs in Avocados

Sweet Potato Brunch Deviled Eggs

Egg and Avocado Baskets

Mexican Street Corn Deviled Eggs with a Korean Twist

Plantain Chilaquiles with Fried Eggs

Egg Stuffed Pepperoni Pizza Breakfast Sandwiches

Mini Bacon Onion Quiche in Phyllo Shells

CLICK HERE TO VIEW ALL RECIPES!

How to Make Egg Salad with Herbs on Avocado Toast

Prep time

15 mins

Total time

15 mins

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

Place all ingredients for the green goddess dressing in a food processor and pulse until smooth. Set aside.
Mix together all the ingredients for the egg salad and set in the refrigerator, covered, until you're ready to assemble the toasts.
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.

NOTES ON THIS RECIPE:

Any sort of bread will work in this recipe. I personally prefer sourdough. I grew up in the San Francisco Bay Area, so obviously it’s my favorite.
If you’re not an avocado fan, that’s ok! Simply enjoy without it as an egg salad toast! Or add some lettuce leaves, another layer of bread, and make a sandwich! I recommend romaine.
If you don’t have hard boiled eggs already in your fridge, I’d add about 12 minutes to your prep time. Also, add some time for cooling in the refrigerator.