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Photo: Jason Donnelly
Active Time:20 minsTotal Time:20 minsServings:4Jump to Nutrition Facts
Active Time:20 minsTotal Time:20 minsServings:4
Active Time:20 mins
Active Time:
20 mins
Total Time:20 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients6hard-boiled large eggs, peeled¼cupmayonnaise2tablespoonscapers, rinsed and chopped2tablespoonschopped fresh dill1tablespoonlemon juice1tablespoonwhole-grain mustard2teaspoonshot sauce½cupfinely chopped yellow bell pepper½cupfinely chopped celery, leaves reserved for garnish4sliceswhole-wheat bread, toasted1clovegarlic, cut in half1tablespoonextra-virgin olive oil¼teaspoonground pepper1ripe avocado, thinly slicedFresh parsley for garnish
Cook Mode(Keep screen awake)
Ingredients
6hard-boiled large eggs, peeled
¼cupmayonnaise
2tablespoonscapers, rinsed and chopped
2tablespoonschopped fresh dill
1tablespoonlemon juice
1tablespoonwhole-grain mustard
2teaspoonshot sauce
½cupfinely chopped yellow bell pepper
½cupfinely chopped celery, leaves reserved for garnish
4sliceswhole-wheat bread, toasted
1clovegarlic, cut in half
1tablespoonextra-virgin olive oil
¼teaspoonground pepper
1ripe avocado, thinly sliced
Fresh parsley for garnish
DirectionsMash eggs in a large bowl with a fork or potato masher. Stir in mayonnaise, capers, dill, lemon juice, mustard and hot sauce. Pat bell pepper and celery dry and stir into the egg mixture.Rub one side of each toast with garlic, drizzle with oil and sprinkle with pepper. Divide avocado among the toasts and top with the egg salad. Garnish with celery leaves and parsley, if desired.To make aheadRefrigerate egg salad (Step 1) for up to 1 day.Originally appeared: EatingWell Magazine, April 2021
Directions
Mash eggs in a large bowl with a fork or potato masher. Stir in mayonnaise, capers, dill, lemon juice, mustard and hot sauce. Pat bell pepper and celery dry and stir into the egg mixture.Rub one side of each toast with garlic, drizzle with oil and sprinkle with pepper. Divide avocado among the toasts and top with the egg salad. Garnish with celery leaves and parsley, if desired.To make aheadRefrigerate egg salad (Step 1) for up to 1 day.
Mash eggs in a large bowl with a fork or potato masher. Stir in mayonnaise, capers, dill, lemon juice, mustard and hot sauce. Pat bell pepper and celery dry and stir into the egg mixture.
Rub one side of each toast with garlic, drizzle with oil and sprinkle with pepper. Divide avocado among the toasts and top with the egg salad. Garnish with celery leaves and parsley, if desired.
To make ahead
Refrigerate egg salad (Step 1) for up to 1 day.
Originally appeared: EatingWell Magazine, April 2021
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Nutrition Facts(per serving)372Calories26gFat20gCarbs15gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
