Avocado Egg Salad on Sweet Potato Toast with Quick-Pickled Radishes

01.10.18 - BY Nona Raybern

Avocado Toasts are so hot right now. And also the reason why millennials won’t be able to buy houses. But you don’t have to go to a café for that healthy breakfast. Make it yourself at home using our recipe for an Avocado Egg Salad and the ever-so-nutritious Sweet Potato Toast!

Okay, so what’s sweet potato toast? It’s literally sweet potato slice very thin and then toasted. In your toaster. It’s easy, healthy, and gluten-free for you celiacs out there.

The ingredients for the egg salad are simple. Eggs, boiled, and avocados, mashed. Some salt, celery, and shallots add a little depth, but that’s really the gist of it. Top it however you like! I’m in love with all things pickled because it adds a bit of freshness to whatever you eat, so let’s do that for this version.

First, make your pickled radishes. Thinly slice your radishes and place them in a jar. Add slice jalapeno, chopped garlic, slice shallots, peppercorns, and the pickling liquid. Let sit for four hours to really get the flavor in there. Do it the day before, because these pickled bad boys are good for up to 2 weeks.

Next, you’ll want to boil some eggs to your liking. A medium to hard boil works for this recipe, so if you like your egg yolks just a bit softer, that will work just fine. If you have some troubles with hard-boiled eggs, try this tutorial from Martha Stewart! Peel and slice the eggs once they’ve been boiled and soaked in ice water. For uniformly and perfectly sliced eggs, use the Endurance® Egg Slicer. It makes egg slicing a cinch for salads and other egg topped recipes. Set the eggs aside once you’re done.

Now, mash some avocados. I used the Endurance® Avocado Masher. It works lovely for small batches of mashed foods.

Add shallots, celery, mayonnaise, and a small heaping of stone ground mustard. Mix well.

Combine the avocado mixture with the eggs. Ta da! Avocado Egg Salad, as easy as that! Perfectly savory and fresh.

Take your toasted sweet potato slices and top with avocado egg salad mixture. Top with pickled radishes and sprinkle with some parsley if desired. Then eat. Eat so much of it, because you won’t be able to stop. In fact, just skip work for today and eat Avocado Egg Salad on Sweet Potato, because you deserve to treat yourself.

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Avocado Egg Salad on Sweet Potato Toast with Quick-Pickled Radishes

A nutrient-dense breakfast that's easy to put together and will jump-start your day the right way. 

Course

Breakfast
Cuisine

American

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes

Servings 2 people

Ingredients

Avocado Egg Salad

  • 6
    Large Eggs, boiled and peeled
  • 2
    Large Avocados, mashed
  • 1
    Shallot, finely diced
  • 1
    Celery stalk, finely diced
  • 2
    tbs
    Mayonnaise
  • 1
    tbs
    Stone ground mustard
  • 1
    tbs
    Sea Salt
  • 1
    tsp
    Black Pepper

Sweet Potato Toast

  • 1
    Sweet potato, sliced 1/4" length wise

Quick-Pickled Radishes

  • 4
    Radishes, thinly slice
  • 2
    Garlic cloves, roughly chopped
  • 1
    Jalapeno, sliced length wise
  • 1/2
    Shallot, thinly sliced
  • 1
    tbs
    Peppercorn
  • 1
    tbs
    Honey
  • 1
    tbs
    Sugar
  • 1
    cup
    White Vinegar
  • 1
    tbs
    Fresh lime juice
  • 1
    tsp
    Sea Salt

Instructions

Sweet Potato Toast

  1. Wash sweet potatoes. Dry thoroughly. Slice length-wise and at ends to fit toaster. Poke holes into sweet potato and place into toaster. Toast on high until sweet potato is browned on the outside and tender in the center. 

Quick-Pickled Radishes

  1. Wash radishes and dry. Slice thinly into about 1/4" thickness.

    In medium saucepan over medium heat, combine vinegar, sugar, honey, peppercorns, and salt. Heat until all ingredients are dissolved. Remove from heat and add lime juice. 

    Place radishes, garlic, shallot, and jalapeno in a jar and pour liquid mixture over the top. Cover, let cool, and refrigerate for at least 4 hours. 

Avocado Egg Salad

  1. Boil, peel, and slice eggs. Mash avocados until smooth in texture in separate bowl. Add salt, black pepper, celery, shallots, mayonnaise, and mustard. Mix together until well incorporated. Add sliced eggs and mix gently together. Refrigerate until ready to serve.