Avocado Egg Salad Bagel
Avocado Egg Salad Bagel is a creamy and nutritious delight that combines ripe avocados and hard-boiled eggs for a satisfying meal any time of day. This simple recipe transforms ordinary bagels into an extraordinary treat, perfect for brunch or a quick lunch. With vibrant flavors and textures, each bite is a celebration of freshness. Enjoy it as a sandwich or on crackers for a healthy snack!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 4 servings 1x
- Category: Lunch
- Method: No cooking required, boiling and toasting
- Cuisine: American
Ingredients
Scale
- 2 ripe avocados
- 4 large hard-boiled eggs
- 1/4 cup finely chopped red onion
- 1/4 cup fresh herbs (cilantro or parsley)
- Juice of 1 lemon
- 4 bagels (your choice)
Instructions
- Hard-boil the eggs: Place eggs in a pot with water, bring to boil, cover, and remove from heat. Let sit for 12 minutes, then transfer to an ice bath.
- Mash the avocados: Halve the avocados, remove pits, scoop flesh into a bowl, and mash until smooth yet chunky.
- Chop and combine: Peel and chop cooled eggs; add to the mashed avocado with red onion and herbs.
- Season: Squeeze lemon juice over the mixture, season with salt and pepper to taste, and mix well.
- Toast bagels: Slice bagels in half and toast until golden brown.
- Assemble: Spread avocado egg salad generously on each toasted bagel half and enjoy immediately.
Nutrition
- Serving Size: 1 bagel half (120g)
- Calories: 320
- Sugar: 2g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 200mg
Keywords: - For added creaminess, consider mixing in Greek yogurt. - Customize by adding diced tomatoes or spices like paprika for extra flavor. - Store leftovers in an airtight container in the fridge for up to two days.