Happy Monday! Hope you guys had a fantastic weekend. We spent it up in Charlotte for a friend's wedding. If you follow me on instagram, then you might have gotten a sneak peek at my husband's sweet dance moves on my insta-story.
I made this herbed egg salad avocado toast last week, because even though I'm not Avocado a Day Nutrition anymore, I'm still all over some avocado. I usually add some protein to mine with a fried egg, but this time I went with a herb flecked avocado toast.
Herbed Egg Salad and Avocado Toast
8 large eggs
1/4 cup plain yogurt
1 tablespoon mayonnaise
3 tablespoons finely minced dill
6 slices pumpernickle bread
6 teaspoons butter
1 garlic clove, peeled
1 large avocado, peeled, pitted and sliced
1 radish, thinly sliced
A couple handfuls watercress
Place eggs in a large pot and cover with water. Bring to a boil over medium-high heat. When water comes to a boil, cover and turn off heat. Let eggs sit for 10 minutes, then carefully remove with a slotted spoon to a bowl of ice water. Let chill for 10-20 minutes, then peel.
Chop the eggs and place in a bowl with yogurt, mayonnaise and chives. Mix and season with salt and pepper to taste.
Toast bread until crispy. Spread each slice with a teaspoon of butter and rub with a garlic clove.
Top bread with a bit of watercress, sliced avocado, and a scoop of egg salad. Garnish with sliced radish.