Egg Salad Avocado Toast
Servings 2
Ingredients
Spicy pesto
- 2 cups packed fresh basil
- 1 jalapeno roughly chopped
- ½ cup grated parmesan
- ¼ cup toasted pinenuts
- 1 garlic clove roughly chopped
- ½ cup extra virgin olive oil
- salt and pepper
Egg salad avocado toast
- 4 boiled eggs
- 1 tablespoon mayonnaise
- ½ teaspoon paprika
- 1 avocado thinly sliced
- 2 slices toast
- 2 tablespoons pickled onions
Instructions
- Make spicy pesto. Combine basil, jalapeno, parmesan, pinenuts, and garlic in a food processor and pulse until chopped. Slowly pour the extra virgin olive oil while the machine is running. Season with salt and pepper and set aside.
- Smashed boiled eggs with a fork or masher. Add mayonnaise and paprika and season with salt and pepper. Mix until well combined.
- Lay sliced avocado on sliced toast and season avocado with salt and pepper. Top with smashed eggs, spicy pesto, and pickled onions. Serve immediately.
Notes
For a mild pesto, omit the seeds from the jalapeno.
