A delightful and nutritious breakfast or brunch option that combines creamy avocado, protein-rich eggs, and a touch of paprika.
Ingredients
Scale:
4 large eggs, hard-boiled
1 ripe avocado, halved and pitted
1 tablespoon mayonnaise (or Greek yogurt)
1 teaspoon smoked paprika
1 tablespoon fresh lemon juice
Salt and pepper to taste
1 tablespoon chopped fresh chives (optional)
4 slices of whole-grain or sourdough bread
Olive oil or butter for toasting
Additional paprika for sprinkling
Fresh chives or parsley, finely chopped
Instructions
Start by hard-boiling the eggs. Place them in a pot and cover them with cold water, ensuring the water level is about an inch above the eggs. Bring to a boil over medium heat, then cover, remove from heat, and let sit for 9-12 minutes. After cooking, transfer the eggs to cold water to cool.
Once the eggs are cool, peel them under running water and place them in a mixing bowl. Use a fork to mash the eggs to your desired consistency.
Add the avocado to the mashed eggs. Scoop the flesh out of the avocado and add it to the bowl.
Add the mayonnaise, smoked paprika, lemon juice, salt, and pepper to the egg and avocado mixture. Mix until everything is well combined.
While preparing the egg salad, toast your bread slices. Heat olive oil or butter in a skillet over medium heat. Add the bread slices and toast each side until golden brown and crispy.
Once the bread is toasted, remove it from the skillet and let it cool slightly on a wire rack.
Spread a generous amount of the paprika avocado egg salad over each slice of toast.
For a finishing touch, sprinkle additional paprika and garnish with fresh herbs like chives or parsley.
