Crunchy Avocado Egg Salad Toasts with Pickled Jalapeños

Why You’ll Love This Recipe

• Jammy eggs meet creamy avocado for a rich, satisfying texture.
• Celery and everything seasoning bring big crunch and craveable flavor.
• Pickled jalapeños add bright heat without overpowering.
• Weekday-friendly: ready in about 25 minutes, no mayo required.

Grocery List

• Produce: 1 ripe avocado, 1 lemon, 1 large stalk celery, chives (optional)
• Dairy: 4 large eggs, butter (optional)
• Pantry: Whole-grain or seeded bread, pickled jalapeños, everything bagel seasoning, kosher salt, black pepper, olive oil (optional)

Full Ingredients

For the Jammy Eggs

• 4 large eggs
• Ice and cold water for an ice bath

For the Avocado Egg Salad

• 1 large ripe avocado (about 8 oz/225 g)
• 1 tsp finely grated lemon zest
• 1 tbsp fresh lemon juice
• 2 tbsp finely chopped pickled jalapeños
• 1–2 tsp pickled jalapeño brine (start with 1 tsp)
• 1/2 cup finely diced celery (about 1 large stalk)
• 1 tsp everything bagel seasoning, plus more for topping
• 1/4 tsp kosher salt, or to taste
• 1/8 tsp freshly ground black pepper
• 2 tbsp chopped fresh chives (optional)

For the Toasts and Finishing

• 4 slices hearty whole-grain or seeded bread
• 1 tbsp butter or olive oil (optional, for toasting)
• Extra everything bagel seasoning, for sprinkling
• Lemon wedges, for serving (optional)

Step-by-Step Instructions

Step 1: Boil the jammy eggs

Bring a medium saucepan of water (enough to cover the eggs by 1 inch/2.5 cm) to a rolling boil over high heat. Gently lower in the eggs with a spoon. Set a timer for 7 minutes for jammy yolks with a custardy center. Meanwhile, prepare an ice bath. When the timer goes off, transfer eggs to the ice bath and cool 5 minutes to stop the cooking and make peeling easier.

Step 2: Peel and chop the eggs

Gently crack each egg all over, start peeling from the wider end where the air pocket is, and use a little running water to help release the shell. Pat dry, then roughly chop into bite-size pieces so you keep some jammy yolk pockets for texture.

Step 3: Prep the crunchy mix-ins

Finely dice the celery (you want 1/2 cup). Finely chop the pickled jalapeños. Zest the lemon for 1 teaspoon, then juice it for 1 tablespoon. Keep everything nearby.

Step 4: Mash the avocado base

In a medium bowl, add the avocado flesh. Mash until mostly smooth with a few small chunks. Stir in the lemon zest, lemon juice, 1 teaspoon jalapeño brine (add the second teaspoon later if you like more tang), 1 teaspoon everything bagel seasoning, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Taste; it should be bright and seasoned.

Step 5: Fold in eggs, jalapeños, and celery

Add the chopped eggs, chopped jalapeños, and celery to the avocado base. Use a spatula to gently fold until just combined, preserving some egg texture. Taste and adjust: add more brine for zip, more everything seasoning for crunch, or a pinch more salt if needed.

Step 6: Toast the bread

Toaster: Toast bread on medium-high until deeply golden, 2–3 minutes. Optional: lightly butter while hot.

Oven: Heat to 400°F (200°C). Brush bread lightly with olive oil or melted butter and bake directly on the rack until crisp, 6–8 minutes, turning once.

Step 7: Assemble and finish

Generously mound the avocado egg salad over the warm toasts. Sprinkle with extra everything bagel seasoning and chopped chives. Serve immediately with lemon wedges for squeezing over the top.

Pro Tips

• Use eggs that are 5–7 days old for the easiest peeling, and always shock in an ice bath.
• Season lightly at first. Everything bagel seasoning contains salt; taste before adding more salt.
• Jalapeño brine is your secret weapon—adds brightness without extra bulk. Start with 1 teaspoon and build up.
• For maximum crunch, dice celery small but not minced, and toast the bread until it is firmly crisped.
• Keep egg pieces chunky and fold gently to preserve jammy yolk pockets.

Variations

• Mellow and herby: Skip jalapeños and brine; add 2 tbsp Greek yogurt and 1/4 cup chopped dill and parsley.
• Deli-style twist: Use toasted seeded rye or a split, toasted everything bagel instead of bread slices.
• Smoky upgrade: Add 2 oz flaked smoked salmon on top and a crack of black pepper.

Storage & Make-Ahead

Cook eggs up to 3 days ahead; store peeled eggs refrigerated in a sealed container. Dice celery and chop jalapeños up to 1 day in advance. For the avocado egg salad, mix just before serving for the best color and texture. If you must hold it, press plastic wrap directly onto the surface and refrigerate up to 6 hours; stir and re-season with lemon before serving. Assemble toasts only when ready to eat to keep them crisp.

Nutrition (per serving)

Approximate for 2 toasts: 480 calories; 25 g fat; 40 g carbohydrates; 9 g fiber; 19 g protein; 640 mg sodium. Values will vary with bread type and seasoning.