Petitioning to make the crispy egg salad viral again! This recipe, inspired by @healthyishfoods, is a fun way to amp up an egg salad, serving it golden brown and crispy on toast with avocado.
1. Combine chopped eggs, shredded swiss cheese, grated parmesan, chopped chives, sriracha, and paprika in a mixing bowl. Mix until well combined. Chill in the fridge for about 10 minutes to firm up.
2. While the egg salad is chilling, mash your avocado, toast your sourdough bread, and preheat a skillet on medium heat with 2 tablespoons of avocado oil.
3. Add 1/4 cup of the egg salad mixture to the skillet and sear until golden brown and crispy, about 3 minutes on each side.
4. Assemble your toast: top the toasted bread with mashed avocado, the crispy egg salad, and some extra paprika and chives.
