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Creamy avocado egg salad melts offer a delightful fusion of flavors and textures, making them an ideal choice for lunch or a light dinner. This dish combines the rich creaminess of avocado with the protein-packed goodness of eggs, creating a satisfying meal that caters to health-conscious individuals and anyone looking for quick, nutritious recipes. With their simple preparation and vibrant taste, avocado egg salad melts are a versatile option suitable for various occasions, whether it’s a casual family meal, a picnic, or a quick bite at work.

Avocado Egg Salad Melts with Dill Pickles

Discover the delightful world of creamy avocado egg salad melts, the perfect combo of rich avocado and protein-packed eggs. This easy recipe is not only nutritious but also customizable to suit various tastes and dietary preferences. Ideal for lunch, dinner, or snacks, these melts bring tasty comfort to any occasion, from casual family meals to picnics. Enjoy the satisfying flavors and textures with every bite, making it a must-try in your kitchen!
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Ingredients
  

4 large eggs

1 ripe avocado

2 tablespoons mayonnaise

1 tablespoon Dijon mustard

2 tablespoons fresh dill, chopped (or 1 teaspoon dried dill)

½ teaspoon garlic powder

Salt and pepper, to taste

2 green onions, finely chopped

2-3 tablespoons dill pickles, finely chopped

4 slices of whole grain or sourdough bread

1 cup shredded cheddar cheese

Optional: lettuce leaves for serving

Instructions
 

Boil the Eggs: Place the eggs in a medium-sized saucepan and cover them with cold water, ensuring there’s about an inch of water above the eggs. Bring the water to a rolling boil over medium-high heat. Once boiling, remove the saucepan from the heat, cover it with a lid, and allow the eggs to sit for 10-12 minutes. After that, transfer the eggs to an ice bath (a bowl filled with ice and cold water) for about 5 minutes to cool. Once cooled, peel the eggs and chop them into bite-sized pieces.

    Prepare the Avocado Mixture: In a large mixing bowl, use a fork to smash the ripe avocado. Aim for a mostly smooth consistency but leave some small chunks for added texture.

      Combine Ingredients: To the bowl of mashed avocado, carefully add the chopped eggs, mayonnaise, Dijon mustard, chopped dill, garlic powder, salt, pepper, finely chopped green onions, and dill pickles. Gently fold all the ingredients together until just combined, taking care not to overmix; the mixture should remain chunky. Taste the mixture and adjust the seasoning to your preference.

        Assemble the Melts: Preheat your oven to 375°F (190°C). On a clean baking sheet, lay out the slices of bread. Generously spread the avocado egg salad mixture over each slice of bread. Top each with a generous handful of shredded cheddar cheese.

          Bake: Place the baking sheet in the preheated oven and toast the bread for about 10-12 minutes or until the cheese is bubbling and turns a lovely golden brown.

            Serve: Once baked, carefully remove the melts from the oven and let them cool for a minute. For an extra touch, serve on a bed of fresh lettuce leaves for a crunchy contrast. Enjoy your warm and flavorful Avocado Egg Salad Melts!

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4