Egg guacamole salad on sourdough

Egg guacamole salad on sourdough

I’m obsessed with open-faced sandwiches. I eat them as snacks, lunch, dinner, basically all the time. Since I’m always eating them, I’m also always looking to switch up the toppings and flavors. Recently, I wanted to boost my avocado toast with more fiber and protein. While researching, I saw that Salvadoran guacamole features a hardboiled egg mixed into mashed avocados. I thought that was a neat idea. Thus, I was inspired to create this egg guacamole salad recipe. This recipe has protein, fiber, and healthy fats. It will keep you feeling fuller longer without weighing you down, plus, it’s tasty. Let’s start cooking. 

About the ingredients

Hard-boiled egg: A medium or hardboiled egg is best for this recipe because you don’t want a runny yolk to add too much liquid to your guacamole mixture. I recommend using a whole egg for this recipe for the protein. 

Avocado: Half a ripe avocado adds creaminess and body to this mixture. You can save the other half by keeping the pit intake inside the unused avocado half and storing it in an airtight container in the refrigerator. 

Parsley: Fresh herbs add brightness to this recipe. I use parsley in this dish because that’s what I have, but you can also use cilantro or dill. 

Cabbage: I like to finely shred a ¼ cup of green cabbage to add to this recipe for added fiber. It helps keep you feeling fuller longer. 

Mixed greens: This is optional, but I also like to add some mixed greens to this recipe for added color, flavor, and fiber. You can also layer a few mixed greens on your toasted bread and layer your guacamole mixture on top. 

Lemon juice: Add a little acid from lemon juice or rice vinegar to brighten this dish. It also helps prevent the avocado from turning brown while you mix everything up.

Red onions: A nice bite comes from diced red onions in this recipe. You can also substitute with green onions, shallots, or yellow onions. 

Pickles: The brininess of pickles adds tanginess and saltiness to this recipe. This is optional, but I think it adds a nice touch of flavor. You can also substitute for capers. 

Dijon mustard: For depth of flavor, I add Dijon mustard to this recipe. I know it might sound weird because we have avocado in this recipe, but I think the mustard adds a good complement to the egg in this dish. 

Seasonings: The seasoning is pretty simple for this recipe. I use paprika, crushed red pepper flakes, black pepper, and salt to boost the flavors in this dish.

Bread: You can use any bread for this recipe. I like using sourdough because it is gut-healthy. A multigrain bread would be good for this recipe too because it has body and fiber. 

What is Salvadoran guacamole?

This recipe is inspired by Salvadoran guacamole. I wanted to add more protein and fiber to my avocado toast. While researching flavor combinations, I realized that the Salvadorans had a great base on which I could build my recipe. Salvadoran guacamole takes a twist on the Mexican classic guacamole by adding a hard-boiled egg for added texture and flavor. 

To make this recipe, the obvious key ingredient is a hard-boiled egg that is chopped and mixed into the guacamole. This adds protein and richness, making it more filling than traditional guacamole. Instead of cilantro, Salvadoran guacamole often uses mint or hierbabuena, a type of mint native to Central America. And finally, traditional recipes include ripe avocados, lemon or lime juice, onions, and salt.

Recipe: Egg guacamole salad on toasted sourdough 

One single serving 

Prep time: 20 minutes 

Cook time: 15 minutes 

Total cooking time: 35 minutes 


  • 1 hard-boiled egg 
  • ½ avocado 
  • ½ teaspoon lemon juice or rice vinegar 
  • 1 tablespoon diced red onions
  • ½ teaspoon minced parsley 
  • 1 tablespoon diced pickles 
  • 1 teaspoon Dijon mustard 
  • 1 teaspoon olive oil 
  • ¼ cup thinly sliced cabbage and mixed greens 
  • Pinch of red pepper flakes (optional) 
  • Pinch of red paprika (optional) 
  • Salt and pepper to taste 


Step 1

Bring a pot of water to a light boil on medium-high heat. Add your egg to the water and boil for 10 minutes. Once 10 minutes have elapsed, remove the egg from the water carefully and place it in a bowl with ice water. Let the egg cool down for 10 minutes and then you’re ready to start peeling it. You can peel your egg by gently rolling it on the kitchen counter and then using your thumb and index finger to peel away the shell. 

Step 2

Once the egg is peeled, place it in a mixing bowl and set aside. It’s time to prep the vegetables. I like to thinly slice cabbage, herbs, mixed greens to add to this salad mixture. You can pick whatever fresh vegetables you want to use. Once chopped, put your fresh vegetables and herbs into the same mixing bowl as your egg. 

Step 3 

Dice your red onions and pickles and add them to the mixture. Then cut your avocado in half and add it, without the skin, into your mixture. If you want to use all the avocado, you can, but I think that’s a lot for one serving so I like to store the other half of the unused avocado for later. 

Step 4

Add in your seasonings, Dijon mustard, and lemon juice to the mixture before using the back of your fork of a potato masher to break down your egg and avocado, mixing everything together. Don’t over mix, you want to be gentle so that you don’t bruise the vegetables in the salad as you’re incorporating everything together. 

Step 5

Toast your bread and then assemble by layering your egg guacamole salad mixture on top of your bread. You can add another slice of bread and make it a proper sandwich, but I like an open-faced sandwich because it is prettier. I like looking at my food. Drizzle a little high-quality olive oil on top of the open-faced sandwich and enjoy. 

Note: I like to use up the whole salad as soon as possible because it doesn’t keep well in the refrigerator the second day. The avocado turns brown, and it can get watery, so make sure you make enough that you will be able to eat. 

Did you make this recipe? Let me know what you think by adding your comment below.

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