Description
A creamy and satisfying avocado egg salad served on toasted bread, perfect for brunch or a light lunch.
Ingredients
Scale
- 4 large eggs
- 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
- 4 slices whole-grain or sourdough bread
Instructions
- Start by placing the eggs in a saucepan and covering them with cold water. Bring the water to a gentle boil.
- Once it starts bubbling, reduce the heat to a simmer and cook the eggs for about 9-10 minutes.
- As soon as the eggs cook, drain the hot water and transfer the eggs into an ice bath.
- After they cool, peel the eggs and roughly chop them.
- In a mixing bowl, take the ripe avocados and mash them thoroughly using a fork.
- Mix in the Greek yogurt or mayonnaise, fresh lemon juice, kosher salt, black pepper, and smoked paprika into the avocados.
- Next, gently fold the chopped hard-boiled eggs, finely diced red onion, and chopped chives or parsley into the avocado mixture.
- Toast the slices of whole-grain or sourdough bread until they turn golden brown and crisp.
- Finally, generously spoon the avocado egg salad onto each slice of toast. Sprinkle a light dusting of smoked paprika on top.
- Present your stunning avocado egg salad toast immediately after assembly.
Notes
Store leftover avocado egg salad in an airtight container in the fridge for 1-2 days. Assemble toast just before serving for best flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Boiling and Toasting
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 370mg
Keywords: avocado, egg salad, toast, brunch, easy recipe