Pin This vibrant avocado egg salad toast offers a creamy, hearty bite that feels special yet comes together quickly. The smoky paprika on top elevates the flavors and adds a beautiful finish—this is my go-to when I want something filling but bright and fresh for mornings or an easy lunch.
I first whipped this up after a long hike when I needed a meal that was both satisfying and refreshing. Now it is my favorite way to use up hard boiled eggs for a weekend brunch or a midweek lunch.
Ingredients
- Eggs: provide protein and a tender, comforting texture make sure to use large eggs that are still fresh for easy peeling after boiling
- Avocado: brings creamy richness and healthy fats choose one just ripe with a gentle squeeze avoid any bruised or overripe spots
- Whole grain or sourdough bread: forms a hearty base look for bakery bread with good texture and flavor or use your favorite gluten free option
- Mayonnaise or Greek yogurt: ties the salad together adding moisture and tang opt for a thick yogurt or real mayonnaise for best consistency
- Dijon mustard: adds subtle heat and brightness use a smooth high quality Dijon for the most flavor
- Fresh lemon juice: keeps the avocado green and brightens the salad squeeze it fresh for the best taste
- Chives or green onions: offer gentle bite and color choose fresh crisp stalks and chop finely
- Salt and freshly ground black pepper: enhance flavors always season to taste after mixing
- Smoked paprika: provides warm smoky depth and beautiful color use Spanish smoked paprika for the best aroma
- Extra chives microgreens or sliced radish for garnish: bring color and a little extra crunch use whatever is in season or on hand
Instructions
- Cook and Cool the Eggs:
- Place the eggs in a saucepan and cover completely with cold water. Bring the pot to a gentle boil over medium heat then reduce the heat to maintain a simmer and cook for about eight to ten minutes depending on how firm you like the yolks. Immediately move the eggs to an ice bath to stop the cooking and chill for at least five minutes before peeling for easy shell removal.
- Mash the Avocado Base:
- In a medium bowl scoop the ripe avocado flesh and mash with fresh lemon juice using a fork or potato masher. Continue mashing until mostly smooth but leave a few small chunks for texture. Stir in the mayonnaise or Greek yogurt Dijon mustard and finely chopped chives. Season with salt and pepper to taste.
- Chop and Add Eggs:
- Roughly chop the peeled eggs into bite sized pieces. Gently fold them into the avocado mixture using a spatula being careful not to overmix so the salad stays light and chunky.
- Toast the Bread:
- Place two slices of your chosen bread into the toaster and cook until crisp and golden around the edges. Let the toast cool slightly so it holds its crunch under the salad.
- Assemble and Spread:
- Divide the avocado egg salad evenly between the two slices of toast. Use a spoon to mound the salad thickly and then gently spread to the edges for a generous layer on each slice.
- Add Paprika and Garnish:
- Sprinkle smoked paprika over the top of each toast making sure to cover the salad lightly. Garnish with extra chives microgreens or thinly sliced radish for extra freshness and color if you like.
- Serve Immediately:
- Enjoy the toast right away while the bread is still toasty and the salad is cool and creamy. Eat open faced or cut into halves for easy sharing.
Pin My favorite part is always the smoked paprika lightly dusted over the top it brings real warmth and color to every bite. I still remember making this for friends at a holiday brunch and watching everyone go back for seconds.
Storage Tips
Avocado egg salad toast is best enjoyed the same day. If you need to prepare ahead save the egg salad base in an airtight container in the refrigerator for up to one day. To keep the avocado bright press a piece of plastic wrap directly onto the surface to prevent browning. Wait to toast the bread and assemble just before serving for the best texture.
Ingredient Substitutions
Swap in Greek yogurt for lighter tang in place of mayonnaise. For a dairy free version use your favorite vegan mayo. If you want extra crunch stir in chopped celery or cucumber. Gluten free bread works perfectly if needed and you can add different fresh herbs like dill or parsley based on what you have.
Serving Suggestions
Pair this toast with a crisp green salad or a bowl of vegetable soup for a complete meal. For a brunch spread serve alongside seasonal fruit or smoked salmon. You can also slice the toasts into smaller pieces for appetizer platters or party food.
Cultural and Seasonal Inspiration
Egg salad on toast is a longtime comfort in many American kitchens popular since the early twentieth century. Adding avocado echoes California style cuisine and brings a modern twist. Smoky paprika nods toward Mediterranean flavors while fresh toppings let you adapt through the seasons. In spring sprinkle on radishes and microgreens. In colder months add pickled onions or thin shavings of fennel.
Pin You will love this satisfying and colorful toast for a nourishing breakfast or lunch. Prep ahead as needed and enjoy its simplicity and flavor any time.
Recipe FAQ
- → How do I get creamy avocado texture?
Mash ripe avocado thoroughly with lemon juice using a fork or masher until mostly smooth for a creamy consistency.
- → Can I substitute mayonnaise with another ingredient?
Greek yogurt is a great alternative to mayonnaise for a lighter, tangy flavor while keeping a creamy texture.
- → What bread works best for this dish?
Whole grain or sourdough bread is recommended for a hearty base, but gluten-free bread works well if preferred.
- → How do I achieve perfectly cooked eggs?
Simmer eggs for 8–10 minutes, then cool in an ice bath before peeling and chopping for a soft, fully-cooked result.
- → How can I add extra flavor or crunch?
Chopped celery or cucumber add refreshing crunch, while smoked paprika or extra chives bring more flavor depth.
- → Is this dish suitable for meal prep?
Prepare egg salad in advance but assemble on toast just before serving to keep bread crisp and fresh.