High-Protein Avocado Egg Salad Toast with Paprika for Longevity
This High-Protein Avocado Egg Salad Toast with Paprika delivers 18g of complete protein to fuel your morning and support healthy aging. Ready in just 15 minutes, this elevated toast combines creamy mashed avocado, protein-packed egg salad, and a smoky paprika finish on whole-grain bread. Perfect for satisfying breakfasts that provide sustained energy.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 2 servings
- Category: Breakfast, Brunch, Light Lunch
- Method: Assembly, No-Cook (except eggs)
- Cuisine: American, Modern
- Diet: Gluten-Free Option (GF bread), High-Protein, Vegetarian
Ingredients
- 4 large eggs, hard-boiled
- 1 ripe avocado
- 2 slices whole-grain or sourdough bread
- 2 tbsp Greek yogurt (0% fat)
- 1 tbsp Dijon mustard
- 1 tbsp fresh lemon juice
- 2 green onions, finely chopped
- 1 celery stalk, finely diced
- ½ tsp smoked paprika, plus extra for garnish
- ¼ tsp garlic powder
- Salt and black pepper to taste
- Fresh parsley or microgreens for garnish
- Red pepper flakes (optional)
Instructions
- If not already prepared, place eggs in pot and cover with cold water. Bring to boil, remove from heat, let sit covered 10 minutes. Transfer to ice water, peel, and chop roughly.
- In medium bowl, mash chopped eggs with fork, leaving some chunky texture. Add Greek yogurt, Dijon mustard, green onions, celery, garlic powder, salt, and pepper. Mix until well combined.
- In small bowl, mash avocado with lemon juice, salt, and black pepper. Lemon juice prevents browning and adds brightness.
- Toast bread slices until golden brown and crispy. Whole-grain provides fiber and B vitamins.
- Spread mashed avocado evenly over each toasted bread slice as base layer. Top generously with egg salad, dividing equally between two slices.
- Sprinkle smoked paprika over top for color and smoky flavor. Garnish with fresh parsley or microgreens and red pepper flakes if desired. Serve immediately.
Notes
- Hard-boil eggs ahead: store up to 1 week in refrigerator.
- Egg salad keeps 2 days; don’t mash avocado until serving.
- Lemon juice prevents avocado browning; use lime as alternative.
- Greek yogurt keeps it high-protein, low-calorie vs. mayo.
- Bread options: whole wheat, sourdough, rye, or protein bread.
- Low-carb: serve in lettuce cups or over mixed greens.
- Boost protein: add smoked salmon, fried egg, or use protein bread.
- Customize: add radishes, cucumber, feta, or everything bagel seasoning.