Spring is finally here, and everything feels fresh and bright again. You deserve a breakfast that feels like a treat but stays healthy. This Avocado Egg Salad Toast is the perfect way to start your day.
It is creamy, satisfying, and looks beautiful on your plate. You can whip this up in less than 30 minutes. It is the ultimate fuel for a busy morning. Let’s get cooking together!
Why This Recipe Is a Winner
This recipe is a total winner for your busy spring mornings. It combines healthy fats with protein to keep you full longer. You will love how the smoky paprika balances the creamy avocado flavor.
It is a great way to use up leftover hard-boiled eggs. Plus, it is much cheaper than ordering brunch at a cafe. Your family will think you spent all morning in the kitchen. It is a nutritious power breakfast that tastes like a luxury.
Simple Method
Making this toast is incredibly simple and stress-free. You just mash, mix, and spread it onto your favorite bread. Even if you are a beginner, you can master this easily. The secret is keeping the avocado slightly chunky for the best texture.
Using an ice bath for the eggs makes peeling them a breeze. This small step saves you so much time and frustration. You will have a restaurant-quality meal on your table in no time. It is a foolproof recipe for any skill level.
Simple Ingredients
You likely have most of these fresh staples in your kitchen right now.
- 2 large eggs
- 1 ripe avocado
- 1 tablespoon mayonnaise
- 1 teaspoon lemon juice
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 2 slices whole grain bread
- 1/2 teaspoon smoked paprika
- 1 tablespoon fresh chives, chopped
Step-by-Step
- Place eggs in a saucepan and cover them with water.
- Bring to a boil, remove from heat, and let sit for 10 minutes.
- Transfer eggs to an ice bath, then peel and dice them.
- Halve the avocado and scoop the flesh into a mixing bowl.
- Mash the avocado with a fork until it is mostly smooth.
- Fold in the eggs, mayonnaise, lemon juice, salt, and pepper gently.
- Toast your bread slices until they are golden brown and firm.
- Divide the salad between the toast and top with paprika and chives.
Best Ways to Enjoy It
Serve this toast immediately while the bread is still warm and crunchy. It pairs perfectly with a side of fresh seasonal fruit. You could also serve it with a chilled glass of juice. For a fancy weekend brunch, add a few radish slices.
It makes a beautiful presentation for your guests or family. Set the table, pour some coffee, and enjoy a slow morning. This meal is designed to make you feel energized and happy. It is the perfect start to any spring day.
Keep It Fresh
This toast is best enjoyed right after you make it. If you have leftovers, store the salad in an airtight container. Keep it in the fridge for up to 24 hours only. The lemon juice helps keep the avocado from turning brown.
Give the mixture a quick stir before using it the next day. Do not toast the bread until you are ready to eat. This ensures your meal stays crispy and fresh every single time. Reheating is not recommended for this cold salad dish.
Recipe Tips
- Use older eggs because they are much easier to peel after boiling.
- Don’t skip the ice bath to stop the eggs from overcooking.
- Choose a ripe avocado that feels slightly soft to the touch.
- Add the lemon juice immediately to keep the green color bright.
- Toast your bread extra well so it can hold the heavy topping.
- For a spring twist, add a handful of fresh microgreens on top.
- Double the batch if you are hosting a small garden brunch.
- Use smoked paprika specifically for that delicious, deep flavor profile.
Easy Flavor Ideas
- Swap whole grain bread for sourdough for a tangy flavor twist.
- Add red pepper flakes if you want a little spicy kick.
- In summer, top with fresh cherry tomatoes from your garden.
- Skip the mayo and use Greek yogurt for a lighter version.
- Rub a garlic clove on the warm toast for extra savory depth.
FAQs
Can I make the egg salad ahead of time?
Yes, you can make the salad a few hours before serving. Just keep it tightly covered in the refrigerator. The lemon juice will keep it looking fresh and green.
How do I know if my avocado is ripe?
A ripe avocado will yield to gentle pressure in your palm. If it feels hard like a rock, wait another day. It should be creamy when you mash it with a fork.
Will my kids actually eat this?
Most kids love the mild flavor and the fun green color. You can leave out the chives if they are picky about greens. It is a kid-approved way to get healthy fats into their diet.
I hope this bright toast makes your morning feel a little more special. It is the perfect way to welcome the fresh energy of spring. Enjoy every creamy, crunchy bite!
— Lidia
Ingredients
- 2 large egg s
- 1 ripe avocad o
- 1 tablespoon mayonnais e
- 1 teaspoon lemon juice
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 2 slices whole grain bread
- 1/2 teaspoon smoked paprika
- 1 tablespoon fresh chives, chopped
Instructions
- Place eggs in a saucepan, cover with water, bring to a boil, then remove from heat and let sit for 10 minutes.
- Transfer eggs to an ice bath, peel, and dice into 1/2-inch pieces.
- Halve the avocado, remove the pit, and scoop the flesh into a medium mixing bowl.
- Mash the avocado with a fork until mostly smooth but slightly chunky.
- Add the diced eggs, mayonnaise, lemon juice, salt, and pepper to the bowl and fold gently to combine.
- Toast the bread slices until golden brown and firm.
- Divide the avocado egg salad evenly between the two slices of toast.
- Dust the tops with smoked paprika and garnish with chopped chives before serving.
