This Creamy Avocado Egg Salad Spread is a delightful, refreshing twist on classic egg salad—blended with buttery avocado, lemon juice, fresh spring onions, and a touch of mayonnaise for a rich yet bright flavor profile. Served on toasted, golden baguette slices brushed with olive oil and sprinkled with a hint of sea salt, this spread is equal parts satisfying, vibrant, and impressive. Whether you’re looking for a crowd-pleasing appetizer, a light lunch, or a beautiful brunch idea, this recipe delivers creamy, crunchy perfection in every bite.
Preparation Time: 10 minutes
Cook Time: 5 minutes (for toasting)
Total Time: 15 minutes
Yield: Serves 4–6
Cuisine: Contemporary American / Brunch-Friendly
Ingredients
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1 ripe avocado
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4 hard-boiled eggs
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Spring onions, chopped (about 2 tablespoons)
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Juice of ½ lemon
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Salt, to taste
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Black pepper, to taste
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3–4 tablespoons mayonnaise
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1 baguette
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Olive oil, for brushing
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Additional salt, for sprinkling (optional)
Step-by-Step Cooking Directions
Prepare the avocado
Cut the avocado in half, remove the pit, and scoop the flesh into a medium bowl. Chop or mash it slightly depending on your desired texture.
Prepare the eggs
Peel the hard-boiled eggs and chop them finely or coarsely, based on your preference. Add them to the bowl with the avocado.
Make the spread
Add chopped spring onions and lemon juice to the avocado-egg mixture. Stir gently to combine, taking care not to over-mash if you like texture.
Season and creamify
Season with salt and black pepper to taste. Add 3–4 tablespoons of mayonnaise and mix until the spread reaches a creamy, scoopable consistency.
Prepare the baguette
Slice the baguette diagonally into ½-inch thick pieces. Lightly brush each slice with olive oil and sprinkle with a touch of salt.
Toast the bread
Arrange the slices on a baking sheet and toast in a preheated 400°F (200°C) oven for about 5 minutes, or until crisp and golden but still tender in the center.
Serve
Spoon generous portions of the avocado egg salad onto the warm, toasted baguette slices. Garnish with extra chopped spring onions or a sprinkle of paprika if desired. Serve immediately while the toast is still slightly warm.
Nutritional Information (per serving – based on 6 servings)
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Calories: 220
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Protein: 8g
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Carbohydrates: 16g
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Fat: 15g
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Saturated Fat: 3g
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Fiber: 3g
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Sugar: 1g
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Sodium: 220mg
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Vitamin A: 10% DV
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Vitamin C: 12% DV
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Iron: 6% DV
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Calcium: 4% DV
The Origins and Popularity of the Recipe
Avocado toast and egg salad are two well-loved staples in modern kitchens, both with long culinary histories. This recipe smartly merges the two into a single contemporary favorite. Avocado originated in Central America, and its rise to fame in the U.S. and Europe has made it a key ingredient in many fusion dishes.
Egg salad, traditionally made with mayonnaise and served between slices of bread, became a standard in American households during the 19th century. This twist, using avocado for added creaminess and nutrients, has become a viral hit on social media and food blogs, loved for its bold color, healthy fats, and crowd-pleasing flavor.
Reasons Why You’ll Love the Recipe
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Fast and easy – ready in just 15 minutes
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Rich, creamy texture with fresh crunch from onions and lemon
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Naturally gluten-free if served on GF toast or crackers
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Healthy fats from avocado and protein from eggs
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Perfect for entertaining, brunches, or picnics
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Customizable with different herbs, spices, or mix-ins
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Beautiful presentation – ideal for Instagram-worthy spreads
Health Benefits
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Avocados are rich in heart-healthy monounsaturated fats, potassium, and fiber
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Eggs are a great source of high-quality protein and essential nutrients like B12 and choline
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Lemon juice provides vitamin C and boosts the flavor without extra calories
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Spring onions support immune health with natural sulfur compounds
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Olive oil is known for its antioxidant and anti-inflammatory properties
Together, these ingredients make a well-rounded snack or light meal that’s both nourishing and satisfying.
Serving Suggestions
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As an appetizer – served on toasted baguette rounds or crackers
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For brunch – paired with fruit salad, fresh juice, or mimosas
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In a wrap or pita – for a portable lunch option
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On cucumber rounds or lettuce cups – for a low-carb, keto-friendly version
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As a sandwich spread – add to multigrain bread with tomatoes and arugula
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Topped with smoked salmon or prosciutto – for an elegant twist
Cooking Tips
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Use ripe avocado – It should be slightly soft when pressed but not mushy
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Mash gently – For a chunky texture, stir instead of smashing fully
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Hard-boil eggs perfectly – Boil for 10 minutes, then transfer to cold water
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Toast the bread just right – Crisp outside, soft inside for the perfect bite
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Use fresh lemon juice – Adds brightness and prevents the avocado from browning
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Serve fresh – Best enjoyed within an hour of making for peak freshness and color
Variations to Try
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Greek-inspired – Add feta, oregano, and cucumber
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Spicy version – Add sriracha, chili flakes, or diced jalapeños
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Herbed – Stir in chopped dill, parsley, or basil
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Vegan version – Replace egg with chickpeas or tofu, and use vegan mayo
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Smoked flavor – Top with smoked paprika or smoked salt
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Mini sliders – Serve on mini brioche or slider buns for parties
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Deconstructed salad – Serve as a dip with crudité and chips
Conclusion
This Creamy Avocado Egg Salad Spread on Toasted Baguette is everything you want in a light yet indulgent snack or starter. It’s simple, elegant, loaded with flavor, and highly adaptable. Whether you’re hosting a brunch, prepping a quick lunch, or just craving something delicious and fresh, this recipe hits the spot with minimal effort and maximum reward. Creamy avocado, hearty egg, zesty lemon, and crunchy toast—it’s a match made in kitchen heaven.
FAQ
1. Can I make this ahead of time?
Yes, you can prepare the egg and avocado mixture up to a few hours in advance. Add lemon juice and store in an airtight container to prevent browning. Toast the bread just before serving.
2. How do I prevent the avocado from turning brown?
Use fresh lemon juice and cover the spread with plastic wrap touching the surface to reduce air exposure.
3. Can I use other breads?
Absolutely. Try sourdough, ciabatta, rye, or whole grain. Crackers or crispbread also work well.
4. Is this recipe gluten-free?
It can be! Use gluten-free bread or serve in lettuce cups for a grain-free option.
5. Can I use store-bought hard-boiled eggs?
Yes! They’re convenient and work perfectly if you’re short on time.
6. How do I make it lighter?
Use Greek yogurt instead of mayonnaise or reduce the amount of mayo.
7. Can I add more vegetables?
Yes—grated carrot, cucumber, or radish slices add crunch and color.
8. What’s the best way to store leftovers?
Store the spread in a sealed container in the fridge for up to 1 day. The bread is best fresh.
9. Can I use red onion instead of spring onion?
Yes, but use a smaller amount since red onions have a stronger bite.
10. Is this suitable for kids?
Yes! It’s mild, nutritious, and fun to eat—especially if served as finger food.