EasyDinnerLunch
Golden Dal
15 min prep·60 min cook
2 servings
View Recipe
Creamy avocado meets classic egg salad for a rich, satisfying toast topped with a smoky paprika finish. Perfect for breakfast, brunch, or a quick protein-packed lunch.
Place eggs in a pot and cover with water. Bring to a boil, then cover and remove from heat. Let sit 10–12 minutes. Transfer to ice water, peel, and chop.
In a bowl, mash avocado with lemon juice. Stir in mayo, mustard, salt, pepper, and paprika. Fold in chopped eggs gently to keep some texture. Add fresh herbs if using.
Toast bread until golden and crisp. Spoon avocado egg salad generously over each slice. Sprinkle extra smoked paprika on top for color and flavor.
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