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Creamy avocado, chunky egg salad, smoked paprika, and a hit of Dijon — all piled on crispy toast. It’s breakfast, brunch, and lunch all at once, and it takes ten minutes.
Better than regular avocado toast. Better than regular egg salad. Best when they’re together.
Why You’ll Love This Recipe
- Ten minutes, start to finish — Faster than any café and better than most.
- Creamy and satisfying — Avocado and egg together is a combination that genuinely fills you up without feeling heavy.
- Smoked paprika does the heavy lifting — One simple spice that adds a subtle smokiness and makes the whole thing feel more intentional.
- Protein-packed — Four eggs across four servings means this keeps you going well past breakfast.
- Works on any bread — Sourdough, whole grain, gluten-free — whatever you love, it works here.
- Meal-prep friendly — The avocado egg salad mix keeps well in the fridge and comes together even faster the second day.
Ingredients
- 4 hard-boiled eggs, peeled and chopped
- 1 ripe avocado
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon or lime juice
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ teaspoon smoked paprika
- 4 slices wholemeal, sourdough, or gluten-free bread
Step-by-Step Instructions
Step 1: Hard-Boil the Eggs
If you don’t have eggs already boiled, bring a pot of water to a boil, lower the eggs in gently, and cook for 10–12 minutes for fully set yolks. Transfer immediately to an ice bath to stop cooking, then peel and chop into small pieces. Smaller pieces mix more evenly with the avocado — don’t leave big chunks.
Step 2: Mash the Avocado
Cut the avocado in half, remove the pit, and scoop the flesh into a mixing bowl. Mash with a fork to your preferred consistency — smooth if you like it creamy, slightly chunky if you want more texture. Add the lemon or lime juice immediately and mix it in — this slows browning and brightens the flavor at the same time.
Step 3: Combine Everything
Add the chopped eggs to the mashed avocado. Stir in the Dijon mustard, salt, pepper, and smoked paprika. Mix gently until combined — you want it to come together without turning into a paste. Taste and adjust seasoning. It should be well-seasoned, slightly smoky, and creamy throughout.
Step 4: Toast the Bread
Toast your bread until golden and properly crispy. The crunch of the toast against the creamy topping is half the appeal — under-toasted bread goes soggy fast. Toast it well.
Step 5: Assemble and Serve
Pile the avocado egg salad generously onto each slice and serve immediately while the toast is still warm and crispy. A little extra smoked paprika dusted over the top before serving looks great and adds a final hit of flavor.
Pro Tips
Use a ripe avocado. A perfectly ripe avocado mashes smoothly and tastes buttery and rich. An underripe one is waxy, bland, and hard to mash. Press gently near the stem end — it should give slightly without feeling mushy.
Season generously. Avocado needs more salt than you think. Taste the mixture before it goes on the toast and season until it tastes bright and fully flavored, not flat.
Add the lemon juice immediately. The moment the avocado is mashed, get the citrus in. It slows browning significantly and the difference between avocado with and without lemon juice is noticeable.
Toast the bread properly. This recipe lives and dies by the crunch of the toast. A well-toasted slice holds up to the topping and stays crispy for longer. Pale, soft toast turns soggy in minutes.
Serve right away. Once assembled, these are best eaten immediately. If you want to prep ahead, keep the egg-avocado mixture in the fridge and toast fresh when you’re ready to eat.
Variations & Customizations
- Add red pepper flakes — A pinch of chili flakes on top adds a gentle heat that pairs really well with the creamy avocado base.
- Top with microgreens or arugula — A small handful of greens on top adds freshness, color, and a peppery note that makes it feel more like a complete meal.
- Add everything bagel seasoning — Sprinkle over the top instead of or alongside the smoked paprika for a savory, crunchy finish.
- Swap Dijon for hot sauce — A dash of your favorite hot sauce mixed into the avocado egg salad instead of mustard gives it a completely different, spicier personality.
- Add pickled red onion — A few slices of quick-pickled red onion on top add acidity and brightness that cuts through the richness beautifully.
- Make it dairy-free — This recipe is already naturally dairy-free — nothing needs to change.
- Use soft-boiled eggs instead — Soft-boil the eggs for 6–7 minutes and slice them in half to place on top of the avocado mash instead of mixing them in. Jammy yolks on top of creamy avocado is a very good thing.
Storage
| Method | Details |
|---|---|
| Avocado egg salad mix | Store in an airtight container in the fridge for up to 1 day. Press plastic wrap directly onto the surface to minimize browning. |
| Assembled toast | Not suitable for storing — assemble just before eating for the best texture. |
| Hard-boiled eggs | Keep unpeeled in the fridge for up to 1 week. Peel and chop fresh when ready to use. |
| Browning prevention | The lemon or lime juice slows browning significantly, but the mixture is best eaten the same day it’s made. |
Frequently Asked Questions
Can I make the avocado egg salad ahead of time?
Yes, up to a day ahead. Store it in an airtight container with plastic wrap pressed directly onto the surface to limit air exposure. It may darken slightly on top — just give it a quick stir and it’s good to go. Toast fresh when ready to eat.
My avocado turned brown quickly. What went wrong?
Browning happens from oxidation — contact with air. Make sure the lemon or lime juice goes in immediately after mashing, and store any leftovers with plastic wrap pressed right against the surface. It won’t stay perfectly green overnight but it’s still perfectly good to eat.
What bread works best?
Sourdough gives the best flavor and crunch. Whole grain or seeded bread adds a nutty depth. Gluten-free works well too — just make sure to toast it until properly crispy since some gluten-free breads go soft quickly.
Can I use soft-boiled eggs instead of hard-boiled?
Yes and it’s a great variation. Soft-boil for 6–7 minutes, peel, and slice in half to place on top of the avocado mash instead of mixing in. The runny yolk adds even more richness to each bite.
Can I add protein?
Absolutely. Smoked salmon, crispy bacon, or sliced turkey on top turn this into an even more substantial meal.
Avocado Toast with Egg Salad
Creamy mashed avocado and chunky egg salad seasoned with smoked paprika and Dijon, piled high on crispy toast — the most satisfying ten-minute meal you'll make all week.
Ingredients
- 4 hard-boiled eggs, peeled and chopped
- 1 ripe avocado
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon or lime juice
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ teaspoon smoked paprika
- 4 slices bread of your choice, toasted
Instructions
- Peel and chop the hard-boiled eggs into small pieces.
- Scoop avocado into a bowl and mash to your preferred consistency. Mix in lemon or lime juice immediately.
- Add eggs, Dijon mustard, salt, pepper, and smoked paprika. Stir gently to combine. Taste and adjust seasoning.
- Toast the bread until golden and crispy.
- Pile the avocado egg salad generously onto each slice and serve immediately.
Notes
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