Avocado Egg Salad Toast with Fresh Berries, Peaches & Stuffed Dates
A balanced breakfast or brunch plate combining creamy avocado egg salad, crispy toast, juicy fresh fruit, and naturally sweet stuffed dates. This dish delivers healthy fats, protein, fiber, antioxidants, and a little natural dessert all in one.
Time Required
Prep time: 15 minutes
Cook time: 10 minutes (for boiling eggs)
Total time: 25 minutes
Servings
2 servings
Ingredients
For the Avocado Egg Salad
4 large eggs
1 ripe avocado
2 tbsp Greek yogurt (or mayonnaise)
1 tsp lemon juice
½ tsp Dijon mustard
1 tbsp minced red onion (optional)
1 tbsp chopped fresh herbs (parsley, dill, or chives)
Salt and pepper to taste
For the Toast
2–4 slices whole-grain or sourdough bread
1 tsp olive oil(optional, for brushing)
Fresh Fruit Side
1 cup mixed berries (blueberries, strawberries, raspberries, or blackberries)
1–2 ripe peaches, sliced
Stuffed Dates
6 Medjool dates
2–3 tbsp filling of choice:
Soft goat cheese
Cream cheese
Almond or peanut butter
Optional toppings: chopped nuts, shredded coconut, chocolate drizzle
Instructions
1. Cook the Eggs
Place eggs in a pot and cover with cold water.
Bring to a boil, then cover, turn off heat, and let sit for 10 minutes.
Transfer eggs to an ice bath for 5 minutes.
Peel and chop eggs.
2. Prepare the Avocado Egg Salad
In a bowl, mash the avocado with lemon juice, yogurt (or mayo), Dijon, salt, and pepper.
Stir in chopped eggs.
Add herbs and red onion if using.
Taste and adjust seasoning.
3. Make the Toast
Lightly brush bread with olive oil or butter (optional).
Toast until golden and crisp.
4. Prepare the Stuffed Dates
Slice dates lengthwise and remove pits.
Fill each date with goat cheese, cream cheese, or nut olive oil
Add toppings if desired (nuts, coconut, etc.).
5. Assemble the Plate
Spread a generous layer of avocado egg salad on each slice of toast.
Arrange berries and peach slices on the side.
Add stuffed dates to the plate.
Serve immediately.
Serving Suggestions
Add microgreens or arugula on top of the toast.
Sprinkle everything bagel seasoning over the egg salad.
Drizzle honey over peaches for extra sweetness.
Frequently Asked Questions
Q1: Can I make the avocado egg salad ahead of time?
Because avocado browns, it’s best eaten fresh. However, adding extra lemon juice can help it last up to 6 hours in the refrigerator.
Q2: Can I replace yogurt with something else?
Yes—use mayonnaise, sour cream, or keep it dairy-free with olive oil.
Q3: What bread works best?
Sourdough, whole-grain, multigrain, or artisanal bread with structure so it holds the topping well.
Q4: Are the stuffed dates necessary?
Not required, but they add a natural “mini dessert” and pair beautifully with the savory toast.
Q5: Can I make it high-protein?
Yes:
Add an extra chopped egg
Use Greek yogurt instead of mayo
Top the toast with smoked salmon or turkey slices
Q6: Can I make the recipe vegan?
Yes, by replacing:
Eggs → tofu scramble or chickpeas
Yogurt → vegan yogurt
Dates can stay the same