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