Avocado Egg Salad on Sweet Potato Toast Recipe

If you’re anything like me, you know the joy of a good avocado toast but sometimes you crave something a little heartier, a little different. That’s exactly why I fell in love with this Avocado Egg Salad on Sweet Potato Toast Recipe. It’s an incredible way to jazz up your breakfast or lunch with simple, fresh ingredients that come together in a snap. The creamy avocado and tender egg salad pair perfectly with the natural sweetness of roasted sweet potato slices, giving you a toast experience that’s both nourishing and satisfying.

What I love most about this Avocado Egg Salad on Sweet Potato Toast Recipe is how versatile it is. Whether you’re meal prepping for busy mornings or want a healthy snack that still feels indulgent, this dish fits the bill. You’ll find that the sweet potato base gives the perfect sturdy platform for the rich egg and avocado, and it’s gluten-free too, so everyone can enjoy. Trust me, your family will go crazy for this one!

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Ingredients You’ll Need

Every ingredient in this Avocado Egg Salad on Sweet Potato Toast Recipe was chosen to balance flavor and texture beautifully. The sweet potato slices act as a unique toast base, while the hard-boiled eggs and mashed avocado make for a creamy, protein-rich topping that’s hard to resist.

• Eggs: Hard boiling them ensures the perfect texture for the salad, and adding salt to the boiling water helps them peel easily.
• Avocados: Use ripe but firm avocados so they mash smoothly without turning watery.
• Fresh lemon juice: Adds brightness and helps keep the avocado from browning.
• Sea salt and pepper: Season to taste, and it really brings out all the flavors.
• Bacon: Crispy bacon adds a salty crunch that contrasts beautifully with creamy egg salad.
• Sweet onions: A bit of chopped sweet onion adds subtle crunch and a mild bite.
• Sweet potato: Choose a medium-sized sweet potato with smooth skin for the best toast slices.

Variations

I love how versatile this Avocado Egg Salad on Sweet Potato Toast Recipe is—it’s easy to tweak depending on what you have on hand or what flavors you’re craving. Don’t be afraid to make it your own!

• Make it spicy: Add a pinch of cayenne or some chopped jalapeño to the egg salad for a little kick—I’ve tried this and loved the extra depth it adds.
• Dairy lovers: Stir in a dollop of Greek yogurt or a sprinkle of feta cheese for extra creaminess and tang.
• Herbs: Fresh dill or cilantro work beautifully in the salad, giving it a fresh herbal note that brightens the whole dish.
• Veggie boost: Toss in diced cucumber or cherry tomatoes for extra crunch and color.

How to Make Avocado Egg Salad on Sweet Potato Toast Recipe

Step 1: Perfectly Hard-Boil Your Eggs

Fill a pot halfway with water, add a teaspoon of sea salt, and bring it to a boil over high heat. Gently add 8 eggs and cover the pot. Once boiling, set your timer for 10 minutes. When done, drain and quickly transfer the eggs to a bowl of ice water. I swear this ice bath trick is what makes peeling eggs so much easier and keeps the yolks nice and fluffy. Let them cool for 10 minutes before peeling.

Step 2: Mash Up the Avocado and Mix

While the eggs cool, peel and mash 1-2 ripe avocados in a large bowl. Add a tablespoon of fresh lemon juice, sea salt, and chopped sweet onions for bite. Once the eggs are peeled and chopped, fold them gently into the avocado mixture. I like to mash just enough so everything blends but still has some texture—it gives the salad a lovely creaminess without turning into guacamole.

Step 3: Prepare Your Sweet Potato Toast

Slice your sweet potato horizontally into ½-inch thick pieces. Pop the slices into a toaster oven and toast until tender but slightly crisp on the edges, about 6-8 minutes depending on your toaster oven. If you don’t have a toaster oven, a hot skillet or baking sheet at 425°F also works wonderfully. The sweet potato becomes this amazing sturdy, naturally sweet base that crunches softly as you bite into the creamy salad on top.

Step 4: Crispy Bacon Finish and Assembly

While your sweet potato toasts, cook 2 slices of bacon until crisp. I usually fry mine in a pan or bake them on a sheet tray. Once crispy, chop or crumble the bacon. When the toast is ready, spread a generous amount of the avocado egg salad on each slice, then sprinkle with chopped bacon and fresh parsley if you like. The salty bacon adds fantastic texture and flavor that makes this whole dish irresistible.

How to Serve Avocado Egg Salad on Sweet Potato Toast Recipe

Garnishes

I’m a garnish enthusiast, so when I serve this, I love sprinkling on fresh parsley or chives—they add a fresh, herbal pop that cuts through the richness. Sometimes I sprinkle a little smoked paprika or a dash of chili flakes to give it a subtle smoky warmth. You can also jazz it up with microgreens if you have them on hand for extra color and crunch.

Side Dishes

This avocado egg salad on sweet potato toast pairs wonderfully with a crisp green salad tossed in lemon vinaigrette or a bowl of fresh seasonal fruit. For something heartier, I’ve served it alongside roasted tomatoes or sautéed greens like spinach or kale. It makes a filling and complete meal, especially for brunch.

Creative Ways to Present

For special occasions, I like to serve this recipe as bite-sized crostinis using thinner slices of sweet potato toasted and topped with the egg salad and a sprinkle of bacon crumble. It’s a show-stopper at brunch parties! Another fun idea is layering the salad in small glass jars for grab-and-go breakfasts or picnic treats.

Make Ahead and Storage

Storing Leftovers

I usually store any leftover egg salad in an airtight container in the fridge for up to 2 days. It keeps well but will slowly darken because of the avocado, so squeezing extra lemon juice before storing helps keep it fresh and vibrant. Keep the sweet potato toast separate and toast it again before serving to avoid sogginess.

Freezing

From my experience, I don’t recommend freezing this recipe since the avocado and egg salad texture changes once thawed. It’s best enjoyed fresh or within a couple of days refrigerated.

Reheating

If you have leftover sweet potato toast, I gently reheat it in a toaster oven or skillet to bring back its crispiness. The avocado egg salad is best served chilled or at room temperature—so I usually top the warm toast just before eating rather than reheating the salad itself.

FAQs

Final Thoughts

I absolutely love how this Avocado Egg Salad on Sweet Potato Toast Recipe brings so much flavor and nutrition in such a simple package. It’s a recipe I keep coming back to when I want quick, healthy meals that don’t feel boring or light on taste. You’re going to enjoy the creamy, savory, and slightly sweet bite that’s also so comforting. Trust me on this one—try it out next time you want a fresh twist on avocado toast and you might just discover your new favorite go-to meal.

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