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