Avocado Egg Salad on Sweet Potato Toast Recipe

I absolutely love this Avocado Egg Salad on Sweet Potato Toast Recipe because it’s a fun twist on the classic egg salad and avocado toast combo we all adore. The sweet potato toast adds a lovely natural sweetness and a bit of heartiness that just cradles the creamy avocado and egg salad perfectly. Plus, it’s a nutritious and colorful way to start your day or enjoy a light lunch that keeps you full and satisfied.

When I first tried this, I discovered how the crisp bacon and zesty lemon juice elevate the flavors, making each bite memorable. You’ll find that this recipe is not only easy to put together but also incredibly flexible—whether you’re making a quick weekday snack or preparing something special for guests, this Avocado Egg Salad on Sweet Potato Toast Recipe is super worth trying.

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Ingredients You’ll Need

Each ingredient in this Avocado Egg Salad on Sweet Potato Toast Recipe comes together beautifully—the creamy avocado, perfectly boiled eggs, and sweet potato slices form a balanced and tasty combo. When shopping, try to pick ripe avocados and firm sweet potatoes for the best result.

• Eggs: Use fresh eggs so they peel easily after boiling.
• Ripe avocados: Look for ones that yield slightly to gentle pressure; they’re easier to mash and have richer flavor.
• Fresh lemon juice: It brightens the avocado and keeps it from browning.
• Sea salt and pepper: Seasoning is key to balance all the flavors perfectly.
• Bacon: Adds a smoky crunch; I recommend cooking until just crispy but not burnt.
• Sweet onions: They add a mild tang and subtle sweetness—feel free to swap for red onions if you prefer sharper flavor.
• Sweet potato: Pick medium-sized ones for even slicing and toasting.

Variations

I love to customize this Avocado Egg Salad on Sweet Potato Toast Recipe depending on what I have on hand or the season—it’s one of those recipes where slight tweaks can change it up but keep it just as delicious.

• Adding herbs: I sometimes add fresh dill or chives to the salad for an herby freshness that pairs beautifully with the creamy avocado and eggs.
• Spicy kick: Throw in some red pepper flakes or a dash of hot sauce if you like a touch of heat—you’ll love how that lifts the flavors.
• Veggie boost: Add diced cucumber or cherry tomatoes for extra crunch and a burst of juiciness.
• Make it vegan: Substitute eggs with crumbled tofu or chickpeas for a plant-based alternative that works surprisingly well.

How to Make Avocado Egg Salad on Sweet Potato Toast Recipe

Step 1: Perfectly Boil Your Eggs

Start by placing your eggs in a pot halfway filled with water and add 1 teaspoon of sea salt. Cover the pot and bring it to a rolling boil over high heat. Once boiling, let the eggs cook for exactly 10 minutes to get perfectly hard-boiled yolks without any green rings around them. Afterward, drain and immediately run cold water over them to stop the cooking, then transfer to an ice water bath for 10 minutes—this makes peeling a breeze.

Step 2: Prep the Avocado Egg Salad

Peel and roughly chop the cooled eggs, then add them to a big bowl. Toss in your mashed ripe avocados, fresh lemon juice, sea salt, and chopped sweet onions. Using a fork, gently mash and mix until everything is combined but still has some texture—creamy with hearty bites. This is my favorite part because you can adjust the consistency to your liking.

Step 3: Toast the Sweet Potato Slices

Slice your sweet potato horizontally into about ½-inch thick rounds. Place these in your toaster oven or regular toaster (if it fits) and toast until they’re tender inside with lightly browned edges; about 5–7 minutes usually does the trick. Keep an eye on them because sweet potatoes can vary in thickness and moisture.

Step 4: Crispy Bacon Topping

While the toast is working, cook your bacon strips until crisp but not overcooked—usually medium heat on the stove works best. Once cooled, crumble or chop the bacon into bite-sized pieces to sprinkle on top.

Step 5: Assemble and Enjoy

Spread a generous scoop of the avocado egg salad over each sweet potato toast slice. Sprinkle the bacon on top, and if you like, add a little fresh parsley for a pop of color and freshness. Serve immediately and get ready for so many compliments!

How to Serve Avocado Egg Salad on Sweet Potato Toast Recipe

Garnishes

Personally, I love topping this with freshly chopped parsley or a sprinkle of smoked paprika for a little smoky depth. Sometimes a pinch of chili flakes or a few fresh microgreens add just the right zing and freshness to keep each bite exciting. Avocado and eggs are mild flavors, so the garnishes help bring everything together.

Side Dishes

My family often enjoys this Avocado Egg Salad on Sweet Potato Toast Recipe alongside a crisp green salad or some roasted cherry tomatoes. Another favorite pairing is a light fruit smoothie or fresh berries to balance the savory richness. These sides keep the meal bright and well-rounded.

Creative Ways to Present

For brunch gatherings, I like serving the avocado egg salad in small bowls with toasted sweet potato slices on the side for guests to assemble themselves—it’s a fun interactive twist. Or, you can use a piping bag to neatly layer the salad onto the toast for a fancy look. Adding edible flowers or finely sliced radishes adds incredible visual appeal for special occasions.

Make Ahead and Storage

Storing Leftovers

I recommend storing the avocado egg salad in a sealed container in the fridge for up to two days. To keep it looking fresh, press a piece of plastic wrap directly onto the surface to prevent browning. Sweet potato toast is best eaten fresh but can be kept separately at room temp for a few hours without sogging.

Freezing

Freezing this avocado egg salad isn’t my favorite because the avocado texture changes after thawing, becoming watery and less creamy. The sweet potato toast also loses its crispness when frozen. I suggest making fresh batches instead for the best experience.

Reheating

If you have leftover sweet potato toast, reheat it in a toaster oven or regular oven at low temperature to regain some crispness. Just re-spread the fresh avocado egg salad after warming—the salad itself tastes best cold or at room temperature, so avoid microwaving it.

FAQs

Final Thoughts

This Avocado Egg Salad on Sweet Potato Toast Recipe has become one of my go-to dishes when I want something comforting yet fresh and wholesome. It’s a beautiful blend of flavors and textures that’s surprisingly simple to make but feels special. I truly recommend you give it a try—you might just find your new favorite way to enjoy eggs and avocado! Let me know how it goes when you make it in your kitchen.

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