Say hello to the perfect appetizer to please any guest, Mayo-Free Egg Salad Topped Crostinis. Thanksgiving is right around the corner and you want something clean and simple to serve guests, I get it. You’ll be really pleased at how delicious, and similar to traditional egg salad, this turns out and there are only two magic ingredients — eggs and avocado! You can add lemon, salt, and pepper for flavoring, and even red pepper flakes for a quick. Now it’s time to make this nourishing crostini, bagel, or salad topper!
Eggs and avocado are like a match made in heaven. Both of these nutritional powerhouses boast heart-healthy fats that aid in brain health. Plus eggs are rich in high-quality protein and is 70 calories each! In this recipe the crostinis are totally optional and can be added to any salad or enjoyed on its own. Share your recipes and learn tips/holiday hacks from the American Egg Board by following the hashtag#RecipeEggchange.
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- 5 hard-boiled eggs
- 1 avocado
- ½ lemon, squeezed
- salt and pepper, to taste
- 1 baguette whole-wheat bread, sliced
- In a medium sized bowl, with a fork mash the hard boiled eggs. Add avocado and mash with the eggs to form a chunky mixture.
- Squeeze lemon into the bowl and season with salt and pepper. Taste and adjust seasoning accordingly.
- Lightly toast the bread in a preheated oven and top with egg salad.
This post is brought to you in collaboration with American Egg Board.America’s egg farmers launched the Good Egg Project to educate Americans about where eggs come from and encourage people to eat good and do good every day. Visit incredibleegg.org/good-egg-project to learn about egg farmers’ products, family-owned and operated businesses and the carefully developed practices for delivering the safest, most nutritious, great-tasting, wholesome eggs to America’s breakfast tables. All content, ideas, and words are my own.