There’s something so comforting about a good, hearty breakfast, isn’t there? I remember weekends at my grandma’s house, where the kitchen would be filled with laughter and the smell of something delicious cooking. One dish that always made an appearance was her creamy Avocado Egg Salad Toast Paprika. It was her way of making something simple feel special, and I’ve carried that tradition into my own kitchen. This recipe has become a go-to for those busy mornings when you need something quick yet satisfying.

Perfect for springtime brunches or cozy weekend breakfasts, this Avocado Egg Salad Toast Paprika is a delightful twist on traditional egg salad. With fresh avocados and a hint of smoky paprika, it’s not only delicious but also a breeze to whip up. You can even make it ahead of time for a healthy lunch option! Whether you're enjoying it solo or sharing with loved ones, this dish is bound to bring smiles and a little nostalgia to your table.

Why You’ll Love "Avocado Egg Salad Toast Paprika"

Quick and easy prep, taking only 25 minutes from start to finish.
Perfect for any meal – breakfast, lunch, or a light dinner.
Minimal ingredients mean you can whip it up with what you have on hand.
Family-friendly and loved by both kids and adults alike.
Can be made ahead for meal prep or packed for lunches.
Rich in healthy fats and protein, making it a nutritious choice.

Ingredients You’ll Need

4 large eggs
2 ripe avocados, peeled and pitted
2 tablespoons Greek yogurt or mayonnaise (use full-fat for creaminess)
1 teaspoon fresh lemon juice (freshly squeezed is best)
½ teaspoon kosher salt (adjust to taste)
¼ teaspoon black pepper (freshly cracked for more flavor)
½ teaspoon smoked paprika, plus extra for garnish (the smoked kind adds a lovely depth)
¼ cup finely diced red onion (for a nice crunch and color)
2 tablespoons chopped fresh chives or parsley (fresh herbs elevate the taste)
4 slices whole-grain or sourdough bread (toasted to your preference)

Step-by-Step Instructions

Boil the Eggs

Fill a medium saucepan with enough water to cover the eggs by about an inch. Bring the water to a boil over high heat.
Once boiling, carefully add the 4 large eggs using a slotted spoon to avoid splashes.
Reduce the heat to a gentle boil and set a timer for 10 minutes. This will give you perfectly hard-boiled eggs.
After 10 minutes, remove the eggs from the hot water and immediately transfer them to a bowl of ice water to cool for about 5 minutes.

Prepare the Filling

Once the eggs are cool, peel them and chop them into small pieces. Don’t worry about them being perfect; a rustic chop adds character!
In a mixing bowl, mash the 2 ripe avocados with a fork until creamy but still a bit chunky. You want some texture to shine through.
Add the 2 tablespoons of Greek yogurt or mayonnaise, 1 teaspoon of fresh lemon juice, ½ teaspoon of kosher salt, ¼ teaspoon of black pepper, and ½ teaspoon of smoked paprika to the mashed avocados. Mix everything together until well combined.
Gently fold in the chopped eggs, ¼ cup of finely diced red onion, and 2 tablespoons of chopped fresh chives or parsley. Be careful not to overmix; you want those egg chunks to stay intact!

Toast the Bread

While your filling is coming together, toast the 4 slices of whole-grain or sourdough bread until golden brown. You can use a toaster or a skillet; either way, you want a nice crispiness.

Assemble the Toast

Spread a generous amount of the avocado egg salad mixture on each slice of toasted bread. Don’t be shy; the more, the merrier!
For the finishing touch, sprinkle a little extra smoked paprika on top for that beautiful color and flavor boost.
Serve immediately and enjoy this delightful Avocado Egg Salad Toast Paprika with your loved ones, or keep it all to yourself – I won’t tell!

Variations

For a kick, add diced jalapeños or a splash of hot sauce.
Swap out the Greek yogurt for a dairy-free alternative, like avocado or cashew cream.
Use gluten-free bread to make this dish suitable for gluten-sensitive guests.
Add seasonal ingredients like diced tomatoes or cucumber for freshness.
For a lighter version, reduce the amount of avocado and increase the Greek yogurt.

Serving and Storage Tips

Serving

Serve the Avocado Egg Salad Toast Paprika immediately for the best flavor and texture. Pair it with a side of fresh fruit or a simple salad for a complete meal. It’s also delightful with a sprinkle of extra chives or parsley for that pop of color!

Storage

If you have leftovers, store the avocado egg salad in an airtight container in the fridge for up to 2 days. Toast the bread fresh each time you serve to keep it crispy. Avoid storing the salad spread with the bread to prevent sogginess.

Helpful Notes

For an extra creamy texture, add a tablespoon of olive oil to the filling.
Substitute the chives or parsley with dill for a fresh herby twist.
Feel free to reduce the salt if you’re watching your sodium intake.
Adding some fresh spinach or arugula on top of the toast can boost nutrition.
This recipe is naturally vegetarian and can easily be made gluten-free with the right bread.

Frequently Asked Questions

Can I freeze Avocado Egg Salad Toast Paprika?

No, it's best not to freeze this dish. The avocado and egg salad can become watery and change texture when thawed.

How can I substitute ingredients in this recipe?

You can easily swap Greek yogurt for mayonnaise or use a dairy-free alternative. Feel free to replace chives with parsley or dill based on your preference.

What can I add to enhance the flavor?

Consider adding diced jalapeños for a spicy kick, or throw in some crumbled feta cheese for a tangy twist. Fresh herbs like basil or a squeeze of lime can also elevate the taste!

Final Thoughts

I hope you’re as excited to try this Avocado Egg Salad Toast Paprika as I am to share it! It’s such a delightful blend of creaminess and flavor that brings joy to any meal. Whether you whip it up for breakfast or pack it for lunch, it’s bound to be a hit. Remember, cooking is about enjoying the process and sharing love through food. So gather your ingredients, invite your family into the kitchen, and let the magic unfold. I can’t wait to hear how yours turns out – happy cooking!

Avocado Egg Salad Toast Paprika

Author: Emily Parker
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

A creamy and flavorful avocado egg salad served on toast, topped with paprika.

Instructions

Boil the eggs in water for 10 minutes. Drain and cool in cold water.
Peel the eggs and chop them into pieces.
In a bowl, mash the avocados.
Add Greek yogurt or mayonnaise, lemon juice, salt, pepper, and smoked paprika to the avocados. Mix well.
Gently fold in the chopped eggs, red onion, and chives or parsley.
Toast the bread slices until golden brown.
Spread the avocado egg salad on the toasted bread.
Sprinkle with extra smoked paprika before serving.

Notes

Adjust seasoning according to your taste.
Can substitute Greek yogurt with mayonnaise if preferred.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Breakfast
Method: Boiling and mixing
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 1g
Sodium: 300mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 7g
Protein: 10g
Cholesterol: 185mg

Keywords: Avocado Egg Salad Toast Paprika