Avocado Egg Salad Toast with Paprika
This Avocado Egg Salad Toast with Paprika is creamy, satisfying, and packed with flavor—perfect for breakfast, brunch, or a quick lunch. Creamy avocado replaces most (or all!) of the mayo, giving you a fresher, healthier twist on classic egg salad. A sprinkle of paprika adds warmth and a subtle smokiness that ties everything together. It’s simple, filling, and feels a little fancy for how easy it is 🥑🍳
Ingredients (Serves 2)
4 large eggs
1 ripe avocado
1–2 tablespoons mayonnaise (optional; for extra creaminess)
1 teaspoon lemon juice (or lime juice)
1/4 teaspoon garlic powder
Salt and black pepper, to taste
1/2 teaspoon paprika (smoked paprika recommended)
2 slices bread, toasted (sourdough, whole grain, or rye work great)
Optional toppings: chili flakes, microgreens, chives, olive oil drizzle
Instructions
Step 1: Boil the Eggs
-
Place eggs in a saucepan and cover with cold water.
-
Bring to a boil, then reduce heat and simmer for 9–10 minutes.
-
Transfer eggs to an ice bath for 5 minutes, then peel.
Step 2: Mash the Avocado
-
In a medium bowl, add the avocado and mash with a fork until mostly smooth (leave a little texture if you like).
-
Stir in lemon juice, garlic powder, salt, and pepper.
Step 3: Add the Eggs
-
Chop the boiled eggs and gently fold them into the avocado mixture.
-
Add mayonnaise if using and mix until creamy but not mushy.
Step 4: Season
-
Sprinkle in paprika and adjust salt and pepper to taste.
-
Give everything a gentle stir.
Step 5: Assemble the Toast
-
Toast your bread until golden and crisp.
-
Spoon the avocado egg salad generously over each slice.
-
Finish with an extra sprinkle of paprika, plus any optional toppings you love.
Q & A
Can I make this ahead of time?
Yes, but it’s best eaten within 24 hours. Store in an airtight container in the fridge. Press plastic wrap directly onto the surface to prevent browning.
What kind of paprika should I use?
Smoked paprika adds the best flavor, but sweet or regular paprika works too. If you like heat, try hot paprika.
Can I skip the mayonnaise completely?
Absolutely. The avocado alone is creamy enough. Mayo is optional and just adds richness.
Is this recipe healthy?
Yes! It’s high in protein, healthy fats, and fiber, especially if you use whole-grain bread and skip the mayo.
What bread works best?
Sourdough, multigrain, rye, or seeded bread all work beautifully. Even gluten-free toast is great here.
How can I add more flavor?
Try mixing in:
-
Dijon mustard
-
Red onion or shallots
-
Fresh herbs (dill, chives, parsley)
-
A drizzle of olive oil or hot sauce
Can I turn this into a sandwich instead of toast?
Definitely! Just sandwich the egg salad between two slices of bread or stuff it into a wrap or pita.
Tips
-
Use ripe but not mushy avocado for the best texture.
-
Slightly under-mash the eggs for a more classic egg-salad feel.
-
Add paprika last so it stays bold and aromatic.