Avocado Egg Salad Toast with Smoked Paprika Recipe
This Avocado Egg Salad Toast with Paprika is a delicious and nutritious twist on a classic egg salad. Creamy mashed avocados combined with perfectly hard-boiled eggs, Greek yogurt or mayonnaise, fresh herbs, and smoky paprika create a flavorful, protein-packed topping served on toasted whole-grain or sourdough bread. Ready in just 25 minutes, it’s an ideal healthy breakfast, brunch, or snack option.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Eggs
- 4 large eggs
Avocado Salad
- 2 ripe avocados, peeled and pitted
- 2 tablespoons Greek yogurt or mayonnaise
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika, plus extra for garnish
- 1/4 cup finely diced red onion
- 2 tablespoons chopped fresh chives or parsley
Bread
- 4 slices whole-grain or sourdough bread
Instructions
- Prepare Hard-Boiled Eggs: Place the eggs in a saucepan and cover them with cold water. Bring the water to a gentle boil, then reduce the heat and let the eggs simmer for 9-10 minutes to achieve a firm yolk.
- Cool and Peel Eggs: Immediately drain the hot water and transfer the eggs to an ice bath to stop the cooking process. Once cooled, peel the eggs carefully and roughly chop them to prepare for mixing.
- Mash Avocado Base: In a mixing bowl, thoroughly mash the ripe avocados until mostly smooth but still slightly textured. Add Greek yogurt or mayonnaise, fresh lemon juice, kosher salt, black pepper, and smoked paprika. Mix well to create a creamy and flavorful base.
- Combine Salad Ingredients: Gently fold the chopped hard-boiled eggs, finely diced red onion, and chopped fresh chives or parsley into the mashed avocado mixture. Stir gently to evenly distribute all ingredients without breaking the eggs too much.
- Toast Bread: Toast the slices of whole-grain or sourdough bread until golden brown and crisp. This adds a crunchy texture that complements the creamy salad topping.
- Assemble and Garnish: Spoon a generous amount of avocado egg salad onto each toasted bread slice. Lightly dust with extra smoked paprika for added flavor and color. Optionally, add a few fresh herbs on top for garnish.
- Serve: Serve the avocado egg salad toast immediately to enjoy the perfect combination of creamy, smoky, and crunchy flavors at their freshest.
Notes
- You can substitute Greek yogurt with mayonnaise or use a combination based on your taste preference.
- For extra heat, add a pinch of cayenne pepper to the avocado mixture.
- Use fresh herbs like parsley or chives for a brighter flavor and aroma.
- To peel eggs easily, crack them all over and peel under running cold water.
- This recipe is best enjoyed fresh but can be stored in the refrigerator for up to 1 day.
- Use ripe avocados to ensure a creamy texture; underripe avocados will affect taste and consistency.
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