Avocado Egg Salad Toast Paprika
This avocado egg salad toast is a simple and delicious meal option. It combines creamy avocado and eggs with fresh herbs and spices.
Equipment
- Pot
- Mixing bowl
Ingredients
Eggs
- 4 large eggs
Avocado Mixture
- 2 ripe avocados, peeled and pitted
- 2 tablespoons Greek yogurt or mayonnaise
- 1 teaspoon fresh lemon juice
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon smoked paprika plus extra for garnish
Vegetables & Herbs
- ¼ cup finely diced red onion
- 2 tablespoons chopped fresh chives or parsley
Toast
- 4 slices whole-grain or sourdough bread
Instructions
- Boil the eggs for about 10 minutes. Once cooked, cool them under cold running water, then peel and chop.
- In a mixing bowl, mash the avocados and mix with yogurt or mayonnaise, lemon juice, salt, pepper, and smoked paprika.
- Add the chopped eggs, red onion, and herbs to the avocado mixture. Stir gently to combine.
- Toast the bread slices and top each with the avocado egg salad. Sprinkle with extra smoked paprika before serving.
Notes
This dish is great for breakfast or lunch. You can customize it by adding your favorite herbs or spices.