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Avocado Egg Salad Toast Paprika

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 slices
Calories 350
A flavorful and creamy avocado egg salad served on toasted bread, topped with smoked paprika for a smoky touch.

Ingredients

Eggs

  • 4 large eggs

Avocado

  • 2 ripe avocados, peeled and pitted

Dairy or condiments

  • 2 tablespoons Greek yogurt or mayonnaise

Seasonings

  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon smoked paprika, plus extra for garnish

Red Onion

  • 1/4 cup finely diced red onion

Herbs

  • 2 tablespoons chopped fresh chives or parsley

Bread

  • 4 slices whole-grain or sourdough bread

Instructions 

  • Place eggs in a saucepan, cover with cold water, bring to a gentle boil, then simmer for 9-10 minutes. Drain and transfer to an ice bath, then peel and roughly chop.
  • Thoroughly mash the avocados in a mixing bowl. Mix in Greek yogurt or mayonnaise, lemon juice, salt, black pepper, and smoked paprika until smooth and creamy.
  • Gently fold in chopped eggs, diced red onion, and chopped herbs until evenly combined.
  • Toast the bread slices until golden and crisp. Spoon the avocado egg salad onto each toast and garnish with extra smoked paprika.

Notes

For extra flavor, sprinkle additional herbs or smoked paprika on top before serving.
Calories: 350kcal
Cost: $12
Course: Breakfast, Brunch
Cuisine: American
Keyword: Avocado, Egg, Toast