# Components:
→ Avocado
02 - 1 ripe avocado
→ Bread
03 - 2 slices whole grain bread or sourdough bread
→ Salad Base
04 - 2 tablespoons mayonnaise or Greek yogurt
05 - 1 teaspoon Dijon mustard
06 - 1 tablespoon fresh lemon juice
07 - 1 tablespoon chopped fresh chives or green onions
08 - Salt to taste
09 - Freshly ground black pepper to taste
→ Garnish
10 - 1/2 teaspoon smoked paprika
11 - Optional: additional chopped chives
12 - Optional: microgreens
13 - Optional: sliced radish
# Directions:
01 - Place eggs in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 8 to 10 minutes. Transfer eggs to an ice bath, peel, and chop coarsely.
02 - In a medium mixing bowl, mash avocado with lemon juice until mostly smooth. Stir in mayonnaise or Greek yogurt, Dijon mustard, chopped chives or green onions, salt, and freshly ground black pepper.
03 - Add chopped eggs to the avocado mixture and gently fold until combined.
04 - Toast bread slices to your preferred doneness.
05 - Divide avocado egg salad evenly between the two toast slices, spreading a generous layer on each.
06 - Dust each toast with smoked paprika. Garnish with extra chives, microgreens, or sliced radish if desired.
07 - Serve immediately while the toast is still crisp.
