Avocado Egg Salad:

Perfect on sourdough toast

Okay, okay, okay. I KNOW this isn’t technically a sourdough discard recipe but this pairs SO well with sourdough bread that I just had to share it with y’all.

Why high-protein avocado egg salad & sourdough is such a powerhouse combo:

Pairing healthy fats and protein with sourdough carbs helps slow digestion even more and support steady energy — which means you stay full longer and avoid the crash. Delicious and functional.

Typically I am not a huge fan of egg salad. (sorry mom!) But this egg salad has me drooling. Let’s be real – It’s almost more like a glorified guac. Simple & Zesty. Fresh Mediterranean, High Protein, Easy to make ahead of time. Great on its own, or served with sourdough toast. You can thank me later.

Avocado Egg Salad Recipe

Ingredients:

  • 2 Ripe Avocados

  • 6 Hard-Boiled Eggs

  • 1/2 cup Cottage Cheese (or Greek Yogurt)

  • 1 Lemon, Juiced. (Approx. 1-2 TBSP Lemon Juice)

  • 1 Tbsp Avocado Oil

  • Seasonings & Herbs *Adjust based on your personal preference.

    • Mineral Salt (1tsp)

    • Garlic Powder (1tsp)

    • Cumin (1/2 tsp)

    • Black Pepper (1/4 tsp)

    • Greek Seasoning (1/2 tsp) *Optional but so good.

    • Fresh Dill, chopped (1.5 TBSP). *1 tsp if dried

      • Can also use Fresh Parsley

  • Add ins (This is what I used) *About 1 cup total between all add in’s

    • Leftover Steak

    • Cucumber

    • Chopped onion (about 1/4 of an onion)

    • Other ideas: Celery, Tomato, Zucchini.

Instructions:

Prepare The Eggs. Hard boiled eggs are a staple in my house and are something I prep weekly & keep in my fridge. You can do this step a few days before and keep the eggs in the fridge until you want to use them, or you can do this the day of.

To hard boil eggs:

  • Gently place your eggs into a pot or saucepan. Add cold water to cover the eggs by at least 1inch. (Pro Tip: Add in 1-2tsp of vinegar to help the shells come off easier) Set the pan over high heat, and bring the water to a rapid boil.

  • Once boiling, cover the pot with a lid, turn off burner, and allow the eggs to sit undisturbed for 10-12 minutes to achieve firm yokes.

  • After the standing time is complete, Add the eggs to a bowl of ice water so they can chill for about 5-10 minutes. (This stops the cooking process and makes the peeling process easier.) Peel Eggs & Store in airtight container in fridge.

Making Your Egg Salad:

  • Mix Wet Ingredients: Avocado, Cottage Cheese, Lemon Juice, Oil. Mash together until you have your preferred consistency.

  • Chop hard boiled eggs and add to bowl. (Optional: sprinkle the 1/2 tsp of cumin and 1/2 tsp of mineral salt directly on top of the eggs before mixing them in). Mix until just combined.

  • Gently fold in all your add ins.

  • Sprinkle in your remaining seasoning and herbs. Stir delicately (careful not to over mix so it doesn’t get mushy)

Serving Suggestion:

  • Best served immediately but can also be placed in the fridge and saved for later. Eat within 3 days for optimal taste/texture.

  • Great on sourdough toast, served with tortilla chips, ontop of mixed greens, used as a spread in wraps, added to your sandwiches, or even eaten on it’s own.