This recipe resulted from having an avocado that needed to be used quickly. I included it in a batch of egg salad with great success. A splash of lime juice and some cilantro and this made a delicious open faced “toast” when served on toasted multigrain sourdough bread.

The only downside to this egg salad variation is it must be enjoyed the day you make it. Avocadoes turn an unappetizing shade of grey quickly.

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For people who think they don’t like egg salad, this might be a recipe that will make them turn the corner.

2 large pieces of sourdough, multigrain bread, toasted

1 ripe avocado

3 hard boiled large eggs

2 Tbsp. (25 ml) mayonnaise

2 Tbsp. (25 ml) chopped cilantro (optional)

1 green onion finely chopped

1 tsp. (5 ml) lime juice

Salt and pepper to taste

Sp

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