Go Back
Two slices of whole grain toast topped with creamy avocado egg salad and a dusting of red paprika.
Print Recipe

Avocado Egg Salad Toast with Paprika

Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Servings: 2 servings
Calories: 380kcal

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.