YIELD: 4 servings | TIME: 30 minutes | ACTIVE TIME: 10 minutes
egg salad avocado toast topped with this little goat went to new york crunch

New York Egg Salad Avocado Toasts


  • 8 large eggs
  • 1/4 cup kewpie mayonnaise (or regular mayo if unable to find kewpie)
  • 2 tbsp fresh lemon juice
  • 1/4 cup thinly-sliced chives 
  • kosher salt 
  • 1 large (or 2 small) ripe avocado, halved and pit removed 
  • 4 sliced rye bread, toasted (or other bread of choice)
  • this little goat went to new york everything crunch


  1. Place the eggs in a single layer in a pot or saucepan. Fill a large bowl with ice water. Cover the eggs with cold water, at least 1-inch above the eggs. Bring the water to a boil over high heat. Once boiling, remove from the heat and cover the pot. Let sit for about 10 minutes, then immediately plunge into the ice water bath. Let sit in the ice water for about 10-15 minutes before peeling.
  2. Peel and dice the eggs. Transfer to a mixing bowl and fold in the mayonnaise, 1 Tablespoon lemon juice, chives and 1 teaspoon salt until combined. 
  3. Place avocado flesh in a separate shallow mixing bowl. Add in the remaining 1 Tbsp lemon juice and 1/2 teaspoon salt. Mash with a fork until broken down. Season with additional salt and lemon juice, as desired.
  4. Spread a smear of avocado mash on toasted rye bread. Top with a spoonful of egg salad and a sprinkle of This Little Goat went to New York for a burst of delicious garlicky crunch!

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