This creamy egg salad gets a briny boost of flavor from capers and nice crunch from yellow bell pepper and celery.

EatingWell Magazine, April 2021

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Credit: Jason Donnelly

Recipe Summary test

active:
20 mins
total:
20 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Mash eggs in a large bowl with a fork or potato masher. Stir in mayonnaise, capers, dill, lemon juice, mustard and hot sauce. Pat bell pepper and celery dry and stir into the egg mixture.

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  • Rub one side of each toast with garlic, drizzle with oil and sprinkle with pepper. Divide avocado among the toasts and top with the egg salad. Garnish with celery leaves and parsley, if desired.

To make ahead

Refrigerate egg salad (Step 1) for up to 1 day.

Nutrition Facts

372 calories; fat 26g; cholesterol 285mg; sodium 516mg; carbohydrates 20g; dietary fiber 6g; protein 15g; sugars 4g; niacin equivalents 5mg; saturated fat 5g; vitamin a iu 1563IU.
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