Description
A creamy and delicious avocado egg salad served on toasted bread, perfect for brunch or a light meal.
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
- Place the eggs in a saucepan and cover them with cold water. Bring the water to a gentle boil, then reduce the heat to simmer for 9-10 minutes.
- Once done, drain the hot water and transfer the eggs into an ice bath to cool.
- After the eggs cool down, peel them and chop them into small pieces.
- In a mixing bowl, use a fork to mash the ripe avocados until they reach a creamy consistency.
- Next, mix in Greek yogurt or mayonnaise, the fresh lemon juice, salt, black pepper, and smoked paprika. Stir everything to combine well.
- Gently fold in the chopped eggs, red onion, and chives or parsley.
- Toast your slices of bread until they’re golden brown.
- Spoon the avocado egg salad onto each slice of toast.
- Sprinkle a little extra smoked paprika on top for garnish.
- Serve immediately and enjoy!
Notes
For best results, use ripe avocados and do not over-boil the eggs. Store egg salad separately from toast to prevent sogginess.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Brunch
- Method: Boiling, Toasting
- Cuisine: American
Nutrition
- Serving Size: 1 slice of toast
- Calories: 350
- Sugar: 1g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 370mg
Keywords: avocado, egg salad, toast, brunch, quick meal