Avocado Egg Salad Tartine
Creamy mashed avocado meets a perfectly seasoned egg salad, piled high on a slice of crusty toasted bread. This open-faced French bistro-style sandwich is fresh, satisfying, and ready in just 15 minutes — perfect for a light lunch or quick weeknight dinner.
For 2 servings
- boil · ~15 min
Boil the eggs.
1.Place eggs in a saucepan and cover with cold water by 1 inch.2.Bring to a rolling boil over high heat, then cover and turn off the heat.3.Let eggs sit in the hot water for 10 minutes.4.Drain and transfer to an ice water bath to cool for 5 minutes.TIPOlder eggs peel more easily than fresh ones. The ice bath stops carryover cooking and prevents the grey ring. - prep · ~3 min
Peel and chop the eggs.
1.Peel the cooled eggs under running water for easier shell removal.2.Roughly chop the eggs and place them in a medium mixing bowl.3.Set aside. - mix · ~1 min
Make the egg salad.
1.Add dijon mustard, lemon juice, chopped chives, salt, and black pepper to the chopped eggs.2.Mix gently with a fork until everything is evenly distributed but still slightly chunky.TIPDon't overmix — the egg salad should have texture, not be paste-like. - prep · ~2 min
Slice and mash the avocado.
1.Cut the avocado in half, remove the pit, and scoop the flesh into a small bowl.2.Mash roughly with a fork, leaving some small chunks for texture.3.Season with a tiny pinch of salt. - grill · ~5 min
Toast the bread.
1.Lightly brush both sides of each sourdough slice with olive oil.2.Place on a hot grill pan or skillet over medium-high heat.3.Toast until golden and crisp with light char marks, about 2 minutes per side.TIPDon’t walk away — sourdough can go from golden to burnt in seconds under high heat. - assemble · ~1 min
Assemble the tartines.
1.Spread the mashed avocado evenly over each toasted sourdough slice.2.Top generously with the egg salad, mounding it slightly.3.Add an extra crack of black pepper on top. - serve
Serve immediately.
Place each tartine on a plate. The contrast between the warm crispy bread, cool creamy avocado, and tangy egg salad is best enjoyed right away.
TIPFor extra flair, add a few extra snipped chives or a pinch of red pepper flakes on top.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use older eggs for easier peeling after boiling.
- 2Cool boiled eggs in an ice bath to stop cooking and prevent a green ring.
- 3Mash avocado with a fork, leaving some chunks for a varied texture.
- 4Toast sourdough in a hot skillet with olive oil for a crisp, golden crust.
- 5Mix egg salad gently with a fork to keep it chunky, not pasty.
- 6Assemble tartines just before serving to keep the bread crisp.
Adapt it for your goals.
Vinaigrette swap
Replace Dijon mustard with a teaspoon of red wine vinegar and a pinch of dried tarragon for a more French-herb profile.
extra proteinExtra protein
Add 2 tablespoons of crumbled feta or chopped smoked salmon on top of the avocado for a more substantial meal.
spicy kickSpicy kick
Stir a few dashes of hot sauce or a pinch of cayenne pepper into the egg salad for those who enjoy heat.
herb variationHerb variation
Swap chives for equal parts fresh dill and parsley to give the tartine a different, brighter herbal note.
Why this is on our healthy list.
Rich in Healthy Fats
Avocado provides heart-friendly monounsaturated fats that help absorb fat-soluble vitamins from other ingredients.
High-Quality Protein
Eggs supply complete protein with all essential amino acids, supporting muscle maintenance and satiety.
Good Source of Fiber
Avocado and sourdough bread both contribute dietary fiber, aiding digestion and promoting fullness.
Frequently asked questions
Yes, but keep the avocado separate. Store the egg salad in an airtight container in the fridge for up to 24 hours.
