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Avocado Egg Salad Sweet Potato Toast

Need an alternative to avocado toast? I got you covered with this delicious sweet potato toast topped with avocado egg salad.

  • Total Time: 30 minutes
  • Yield: 3 people 1x


  • 8 eggs hard boiled
  • 12 ripe avocados peeled and mashed
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon sea salt and pepper to taste
  • 2 slices bacon
  • 1/3 cup chopped sweet onions
  • 1 sweet potato


  1. Add eggs to a pot filled halfway with water. Add 1 tsp f sea salt to the water. Cover and bring water to a boil over high heat. Cook for 10 minutes.
  2. Drain eggs from the water and run cold water over the eggs. Place eggs in a bowl of ice water and let sit for 10 minutes.
  3. Once cool, peel and chop the hard-boiled eggs.
  4. Add the boiled eggs to a big bowl with the avocado, lemon juice, sea salt, and onions. Mash the avocado until all ingredients are smooth.
  5. Cut sweet potato horizantally in 1/2 inch slices and add to toaster oven until done.
  6. Serve egg salad on top of sweet potato toast sprinkled with parsley and crispy bacon.
  • Author: Ashley McCrary
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Appetizer, Breakfast, Main Dish
  • Cuisine: Breakfast