Herbed Egg Salad Avocado Toast

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

Makes 6


  • 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


  1. 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.

  2. Chop the eggs and place in a bowl with yogurt, mayonnaise and chives. Mix and season with salt and pepper to taste.

  3. Toast bread until crispy. Spread each slice with a teaspoon of butter and rub with a garlic clove.

  4. Top bread with a bit of watercress, sliced avocado, and a scoop of egg salad. Garnish with sliced radish.