🥑🍳 Avocado Egg Salad Toast with Paprika
Creamy avocado meets classic egg salad for a rich, satisfying toast topped with a smoky paprika finish. Perfect for breakfast, brunch, or a quick protein-packed lunch.
📝 Ingredients (Serves 2–3)
4 slices whole-grain or sourdough bread
3 large eggs
1 ripe avocado
2 tbsp mayonnaise (or Greek yogurt for lighter option)
1 tsp Dijon mustard (optional)
1 tsp lemon juice
¼ tsp salt (adjust to taste)
¼ tsp black pepper
½ tsp smoked paprika (plus extra for garnish)
1 tbsp chopped chives or parsley (optional)
👩🍳 Instructions 1️⃣ Boil the Eggs
Place eggs in a pot and cover with water.
Bring to a boil, then cover and remove from heat.
Let sit 10–12 minutes.
Transfer to ice water, peel, and chop.
2️⃣ Make the Avocado Egg Salad
In a bowl, mash avocado with lemon juice.
Stir in mayo, mustard, salt, pepper, and paprika.
Fold in chopped eggs gently to keep some texture.
Add fresh herbs if using.
3️⃣ Toast & Assemble
Toast bread until golden and crisp.
Spoon avocado egg salad generously over each slice.
Sprinkle extra smoked paprika on top for color and flavor.
🔥 Flavor Boost Options
✔ Add sliced radishes for crunch ✔ Sprinkle chili flakes for heat ✔ Add crumbled feta ✔ Top with microgreens
💪 Make It Healthier
Use Greek yogurt instead of mayo
Serve on seeded whole-grain bread
Add spinach or arugula underneath
