Avocado Tartine with Girbiche Egg Salad . sprouted kitchen

I know, the avocado toast thing has been played, but this one is my new favorite. Goodies on toast is a timeless food application, I'm sure of it. I was at a baby shower brunch for one of my dearest friends a few weekends ago at a charming restaurant in Los Angeles called Eveleigh. Life is its own sort of wonderful when you see a friend who your soul trusts and adores, growing a person inside them. Baby, your mother has one of the most tender spirits and sweetest hearts and greatest laughs of all time, you're the luckiest. I'm thrilled you'll get to receive her love. So that part is exciting. But the second most exciting was this avocado toast starter that all the ladies at the table talked about after multiple shared courses. It was quite simple - thin crispy pieces of fresh, grainy bread, smeared with avocado, a sprinkle of aleppo pepper, and then a very chunky sauce gribiche was served on the side to top your toast. I get stuck on what to make for the blog and I just listened to the table chatter about the toast and felt like I was doing blog field research - people want a recipe for this toast, and I need to eat this again.

Classically, this sauce is more of an aioli base, where the yolk emulsifies for a more cream sauce consistency than the egg salad disgrace to the French I have here. It is intended to put on potatoes, chicken, fish... Molly writes about it here if you need more persuading. She's one to be trusted. I am an easy sell as eggs, shallots, heavy on the green herbs, and ripe avocado all fall into my favorite ingredients list. I suppose you could manage this on small baguette-size toasts for an appetizer or serve it along side a green salad for a complete meal. Even if you didn't want it on a tartine, the egg salad part would be an easy to pack lunch for work with a bag of crackers. All I know is this combo will be happening here often. 

Avocado Tartine with Girbiche Egg Salad . sprouted kitchen


I don't like my egg salads super yolky, so I take the yolk out of 2-3 of the eggs and chop from there. This makes it a little less rich and I prefer it that way, but you can make that call. If it gets chilled over an hour or two, leave the egg salad at room temperature for at least fifteen minutes before serving for the dressing to be the best texture. 


  • 2 teaspoons dijon mustard
  • 2 teaspoons white wine vinegar
  • 1/4 cup extra virgin olive oil
  • 1/3 cup well chopped mixed herbs: flat leaf parsley, tarragon, thyme, chives, fennel fronds
  • 1 small shallot, minced
  • 1 tablespoon capers, drained
  • 6 hard boiled eggs (see headnote)
  • sea salt and pepper to taste
  • 4 slices of a grainy country loaf
  • 1-2 avocados


Avocado Tartine with Girbiche Egg Salad . sprouted kitchen

In a mixing bowl, whisk together the dijon, vinegar and olive oil. Add the herbs and shallot. Give the capers a rough chop and add them too. Add a hearty pinch of salt and pepper and give it a stir. 

Remove the shell from the eggs and discard any yolks if you so choose. Chop the eggs up and add them to the dressing. Stir to mix. Add salt and pepper to taste. Keep covered in the fridge until ready to use. The egg salad can be made up to a day in advance. 

Toast the slices of bread. Mash the avocados well with a pinch or two of salt. Spread a layer of avo mash on the toasts and top with a few heaping spoonfuls of the egg salad on top. 

Avocado Tartine with Girbiche Egg Salad . sprouted kitchen

Reader Comments (35)

I don't like too many yolks in my egg salad either - this recipe is perfect!

November 12, 2013 | Unregistered CommenterKatrina @ Warm Vanilla Sugar

Yes! This is right up my alley for sure. Thanks for sharing. I will be adding all the eggs yolks :)

November 12, 2013 | Unregistered CommenterMelissa

LOVE love tartine in any form, and especially with eggs, avo & mustard. Yep, you've pretty much captured all of my favorite things in one post here. Brilliant!

November 12, 2013 | Unregistered CommenterShira

So simple and perfect! Sounds delicious!

November 12, 2013 | Unregistered CommenterLauren J @ The Barn

I make a similar combination and mix it all up together, so it's an eggy-herby avocado mash that I put on thin rye crackers and sometimes top with salty anchovies. Best breakfast ever! Thanks for sharing this version, Sara, I'll be trying it very soon.

November 12, 2013 | Unregistered CommenterSofia

Adding the gribiche on top is a genius idea. You can't go wrong with avocado and eggs!

i live off of avocado tartines and poached eggs... what a great way to make the everyday dish a bit more special. it looks amazing!

November 12, 2013 | Unregistered CommenterJessica (bakecetera)

Heck yeah. Also, thank you for reminding me that I need to put avocados on the market list. xo.

November 13, 2013 | Unregistered Commentertara

What a wonderful recipe! I would definitely have this for breakfast at the weekend - thanks this!

November 13, 2013 | Unregistered CommenterJenny

When would you have this dish yourself? Breakfast, lunch or dinner?

November 13, 2013 | Unregistered CommenterJenny

So, so, so, so IN.

November 13, 2013 | Unregistered CommenterBev Weidner

So, so, so, so IN.

November 13, 2013 | Unregistered CommenterBev Weidner

How long would this keep? I work full time and attend evening classes, so I like to make stuff that will last for a day or two. I also know my man won't eat anything that involves hard boiled eggs. Would this keep in the fridge for 2-3 days, do you think?

November 13, 2013 | Unregistered CommenterMegan

i have eaten, and adored, all these parts, separately.

i have never eaten them all together. never even imagined them all together, actually. now i can't imagine way. MADE TO BE TOGETHER, was all i could think, the moment i read it.

i could taste it instantly. will have to taste it in reality, asap.

thanks, i'm quite positive, in advance!!


November 13, 2013 | Unregistered Commentermolly

Avocado and egg are a match made in heaven. And what is better than a tangy, herby egg salad! Just had Heidi's wonderful wine-poached egg with avocado and black rice tonight. This will be next on my list!

November 13, 2013 | Unregistered CommenterKatie @ Whole Nourishment

I had to comment because this post had a short sharp tug on my heart! One my dearest friends in all the world had a baby around this time last year—just wait until you see that baby, until she smiles at you and you see both her parents in her dear little face, it's almost heartbreaking (in a wonderful tender way of course).
And, this dear friend of mine, she lives on avocado toast! Both pre- and post-baby. I must be meant to tell her about this recipe.

November 13, 2013 | Unregistered CommenterFrench Toast Tasha

This recipe looks so delicious (and healthy)! Would you recommend putting some type of low-fat dressing on it for extra flavor? If so, what kinds?

November 13, 2013 | Unregistered CommenterTess @ Tips Healthy Living

I must admit, I've always been terrified of hard boiled eggs. But your beautiful photographs are convincing me I must be wrong (I especially love the photo of you peeling the eggs - gorgeous). Thanks for always been so inspiring. xo

November 13, 2013 | Unregistered Commentersarah

I didn't think avocado toast could get any better. It just did :-)

November 13, 2013 | Unregistered Commenterthelittleloaf

Heh, I remember that post from Molly. I bookmarked it, then it became lost in my ever-growing pile of recipes. Thanks for reminding me about sauce gribiche! This time, I'll make sure that I try a batch. :)

November 14, 2013 | Unregistered CommenterRow

I made it yesterday, omg, sooo good! Thank you!!!

November 14, 2013 | Unregistered CommenterMasha

Your posts are always so beautifully photographed and inspiring! Whenever I need inspiration for some healthy vegetarian recipes I always come here. Thanks for having such a thoughtful and lovely blog. I love reading it! PS totally making this for dinner tonight.

November 14, 2013 | Unregistered CommenterLillian

I'll never get tired of avocado on toast, even if it's "played" haha, I love this upgrade though!

Gosh that sounds (and looks) quite delicious.

November 16, 2013 | Unregistered Commenteranna @ annamayeveryday

this egg salad is incredibly flavorful and light. the addition to avocado to any sandwich is delicious, but the creaminess goes so perfectly with the egg salad. i'm not much of a mayo girl and this is the first egg salad i've seen without it! love this one. can't wait to make it again!

November 17, 2013 | Unregistered Commenterkt

This is so, so great! Things on toast will never get old, certainly not when they're this good! Lovely photos as always -- thank you for sharing the recipe :)

November 19, 2013 | Unregistered CommenterStephanie @ Everyday Feasts

I made this the other day with soft-boiled eggs since I have always preferred soft over hard boiled eggs, I'm a runny yolk kind of girl. It turned out wonderful and creamy, much more "saucy" than pictured on your website. It was absolutely delicious and different from other egg salads I've tried. I'll definitely try your version with hard boiled eggs just to see the difference. Thank you!

November 19, 2013 | Unregistered CommenterAnita

This looks delicious.

November 21, 2013 | Unregistered CommenterTuscan olive grove girl

Avocado + egg salad, such a brilliant idea! This is super quick and easy to whip up and tastes soooo good. Thank you, I'll be making these a lot!

November 25, 2013 | Unregistered CommenterCristel

I can not wait to finish my work today and go home to try this recipe. It look so good and yummy. Nice dish. Thank you for this new idea about simple and healthy meal.

December 3, 2013 | Unregistered Commenterborisa

I don't think these babies can ever be played out--our ultimate comfort food in our nest! Happy Nesting.

December 8, 2013 | Unregistered Commenterthefolia

This looks fantastic! I had to comment, because just two weeks ago, my partner brought home some white asparagus, and in a loss of what to do with it, the internet offered sauce gribiche... So I followed this recipe ( pretty closely, except I also kept the yolks out of my own portion, like you, and chopped the asparagus into chunks. But then, the extra sauce that was left over found a home... on top of avocado toast! So I agree with you, the world needs this recipe. Thank you for providing it.

December 19, 2013 | Unregistered CommenterKsenia

Just saw some of this photography up in The Fresh Market in Santa Barbara. At least it definitely looked like some of Hugh's work from this blog! So beautiful and fun to be surrounded by whole shopping for everyday produce :)

January 27, 2014 | Unregistered CommenterMaddie

This is seriously the best egg salad recipe ever. We are completely obsessed.

April 13, 2014 | Unregistered CommenterMandy

I just made this for lunch and was pleasantly surprised by how different it is than my usual, mayo-based egg salad. I love the kick from the vinegar and capers. It was delicious and will be a staple for my work week lunches. Thank you!

October 20, 2014 | Unregistered CommenterLaura

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