Start by placing large eggs in a saucepan and covering them with cold water by about an inch. Bring the water to a rolling boil over medium-high heat, then reduce to a simmer and cover. Cook the eggs for 10-12 minutes until hard-boiled. Once done, transfer them to an ice bath to cool for about 5 minutes.

After the eggs have cooled, gently tap them on a hard surface and peel under running water for ease. Chop the hard-boiled eggs into small, bite-sized pieces using a sharp knife. Set aside in a mixing bowl.

Slice each avocado in half, remove the pit, and scoop the flesh into a large bowl. Using a fork or a potato masher, mash the avocados until creamy but still slightly chunky.

Add the chopped hard-boiled eggs to the mashed avocados in the bowl. Gently fold the ingredients together to combine without over-mixing.

Sprinkle the mixture with smoky paprika, along with salt and pepper to taste. Stir gently to distribute flavors evenly.

Toast slices of your favorite bread until golden-brown for a satisfying crunch.

Spread the avocado egg salad generously on each slice of toasted bread.

Serve the Avocado Egg Salad Toast immediately, optionally garnished with more paprika or fresh herbs.