Egg salad & avocado toasts with capers
Delicious egg salad meets creamy avocado on crispy toasts, topped with zesty capers for an explosion of flavors and textures. A perfect balance of savory and creamy notes.
Ingredients:
- 6 hard-boiled large eggs, peeled
- ¼ cup mayonnaise
- 2 tablespoons capers, rinsed and chopped
- 2 tablespoons chopped fresh dill
- 1 tablespoon lemon juice
- 1 tablespoon whole-grain mustard
- 2 teaspoons hot sauce
- ½ cup finely chopped yellow bell pepper
- ½ cup finely chopped celery, leaves reserved for garnish
- 4 slices whole-wheat bread, toasted
- 1 clove garlic, cut in half
- 1 tablespoon extra-virgin olive oil
- ¼ teaspoon ground pepper
- 1 ripe avocado, thinly sliced
- Fresh parsley for garnish
Instructions:
- Crush eggs in a spacious bowl using a fork or potato masher. Add mayonnaise, capers, dill, lemon juice, mustard, and hot sauce. Dry bell pepper and celery before combining them with the egg mixture.
- Press garlic onto one side of each toast, then add a touch of oil and a sprinkle of pepper. Spread avocado evenly on each toast and place the egg salad on top. Optionally, use celery leaves and parsley as a garnish.
Summary:
- Calories: 1639 kcal
- Fat: 122 g
- Protein: 60 g
- Carbs: 83 g
- Potassium: 2080 mg
- Magnesium: 223 mg