A delicious and nutritious avocado salad toast featuring creamy mashed avocado mixed with chopped hard-boiled eggs, seasoned with Dijon mustard, lemon juice, smoked paprika, salt, and pepper, served on toasted wholemeal bread for a perfect crunchy finish.
Total Time:20 minutes
Yield:4 servings
Ingredients
Salad Mixture
4 hard-boiled eggs, peeled and chopped
1 ripe avocado
1 teaspoon Dijon mustard
1 tablespoon lemon or lime juice
½ teaspoon kosher salt
¼ teaspoon ground pepper
½ teaspoon smoked paprika
Toast
4 slices wholemeal bread (whole grain, sourdough, or gluten-free)
Instructions
Prepare the eggs and avocado: Peel and chop the hard-boiled eggs into small pieces. Cut the avocado in half, remove the pit, and scoop the flesh into a mixing bowl.
Mash the avocado: Using a fork, mash the avocado to your desired consistency, either smooth or slightly chunky. Mix in the lemon or lime juice to prevent browning and add a fresh tang.
Combine ingredients: Add the chopped eggs to the mashed avocado. Stir in the Dijon mustard for creaminess. Gently mix everything together and season with kosher salt, ground pepper, and smoked paprika to taste.
Toast the bread: Toast the slices of bread until they are golden brown and crispy to provide a perfect base for the topping.
Assemble the toast: Spread a generous amount of the avocado egg salad mixture over each slice of warm toast.
Serve immediately: Enjoy your avocado salad toast while the toast is still warm and crispy for the best texture and flavor.
Notes
Use ripe avocados for the creamiest texture and best flavor.
Lemon or lime juice helps prevent the avocado from browning quickly.
You can substitute wholemeal bread with gluten-free bread to accommodate dietary restrictions.
For extra flavor, add chopped fresh herbs such as parsley or chives.
Hard-boil eggs in advance to save time when preparing this recipe.
