Clobbered Egg Avocado Toast

Clobbered Egg Avocado Toast
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  • Ingredients
    6 large EGGS, hard-boiled
    2 Tbsp. cilantro, minced
    1/4 cup celery, minced
    2 tsp. Dijon mustard
    1 tsp. Sriracha sauce
    pinch black pepper
    1/4 cup fat-free mayonnaise
    4 slices whole grain bread
    1 tomato sliced into 8 slices
    1/4 red onion, thinly sliced
    1 avocado, cut into 12 slices

    Yields: 4 servings

  • Nutritional Information

    Per serving: 1/4 of recipe

    Calories: 281

    Total fat: 14 g
    Saturated fat: 3 g
    Polyunsaturated fat: 3 g
    Monounsaturated fat: 6 g

    Cholesterol: 279 mg
    Sodium: 495 mg
    Protein: 15 g
    Fiber: 6 g
    Sugar: 5 g
    Carbohydrates: 24 g


  1. To hard-boil eggs: PLACE eggs in saucepan large enough to hold in a single layer. ADD cold water to cover the eggs by 1 inch. HEAT over high heat just to boiling. REMOVE from burner and COVER pan. Let eggs STAND in hot pan for about 15 minutes for large eggs (12 minutes for medium eggs; 18 minutes for extra-large). DRAIN water from pan.

  2. SHOCK the eggs by setting in a bowl of ice water to cool them immediately. PEEL eggs once they are completely cooled.

  3. Roughly CHOP eggs and COMBINE with cilantro, celery, Dijon mustard, Sriracha, pepper and mayonnaise and MIX well. SET aside.

  4. TOAST bread slices. MOUND egg mixture onto toast. PLACE sliced tomatoes and onion slices on top of egg mixture and TOP with avocado slices. GARNISH with cilantro. SERVE immediately.

Insider Info

Mash the avocados and use as a spread on the toast before adding the egg mixture.