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Avocado Egg Salad Toast with Paprika

Creamy Avocado Egg Salad Toast with Paprika Bliss

Enjoy a delicious Avocado Egg Salad Toast with Paprika, a rich and creamy breakfast option that's quick to prepare.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 2 slices
Course: Breakfast
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 Ripe Avocados Provides creaminess and healthy fats
  • 4 Hard-boiled Eggs A great protein source
  • 1 teaspoon Smoky Paprika Brings warmth and flavor
  • to taste Salt Enhances all the flavors
  • to taste Black Pepper Optional for those avoiding spice
For the Toast
  • 2 slices Bread e.g., whole grain, sourdough

Equipment

  • Pot
  • mixing bowl
  • toaster

Method
 

Step-by-Step Instructions
  1. Boil the eggs for 10-12 minutes, then cool in an ice bath.
  2. Mash the ripe avocados in a bowl until smooth with some chunks for texture.
  3. Chop the cooled eggs and mix them with the mashed avocado until well combined.
  4. Season the mixture with smoky paprika, salt, and black pepper, then mix gently.
  5. Toast the bread until golden brown and crispy, then prepare for assembly.
  6. Spread the avocado egg salad on the toasted bread and garnish as desired.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 30gProtein: 10gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 200mgSodium: 400mgPotassium: 600mgFiber: 8gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

Serve fresh to enjoy all the vibrant flavors; avocados brown quickly. Leftovers can be stored in an airtight container for up to 2 days.

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