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Tostada con Ensalada de Huevo

A creamy mixture of hard-boiled eggs and avocado served on toasted rye bread, drizzled with fresh cilantro for a delightful flavor.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Appetizer, Lunch
Cuisine: Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

For the salad
  • 1 small avocado (palta) Use ripe avocado for creaminess.
  • 2 pieces hard-boiled eggs (huevos duros) Ensure eggs are well-cooked.
  • 1 tablespoon chopped cilantro (culantro) Adjust to taste.
  • 2 tablespoons light mayonnaise or Greek yogurt Use Greek yogurt for a tangy twist.
  • to taste salt and black pepper
  • a pinch chili flakes (optional) For added heat.
For serving
  • 2 slices rye bread (pan de centeno) Toast until golden brown.

Method
 

Preparation
  1. Start by placing the hard-boiled eggs and avocado in a large bowl. Use a fork to mash them together until they reach a chunky, creamy consistency.
  2. Add in the chopped cilantro, light mayonnaise or Greek yogurt, and season with salt, black pepper, and chili flakes if using. Stir until all the ingredients are well combined.
Toast the Bread
  1. Toast the slices of rye bread until they are golden brown and crispy.
Serve
  1. Serve the egg salad mixture generously over the toasted bread, or use it as a filling for rice cakes, pita wraps, or crackers.

Notes

For best results, serve the mixture chilled, especially on warm days. Adjust cilantro and seasonings to your preference.