Start by placing a pot of water on the stove and bring it to a rolling boil over high heat. Once boiling, gently add the eggs and reduce the heat to medium-high. Allow them to cook for about 10-12 minutes until fully hard boiled. Transfer the eggs to an ice bath or run them under cold water to cool quickly.

While the eggs are cooling, grab two ripe green avocados and cut them in half. Carefully remove the pits and scoop the flesh into a mixing bowl. Mash the avocado with a fork until creamy, leaving some small chunks for texture.

Once the eggs are cool, peel and chop them finely. Add to the bowl with mashed avocados. Sprinkle in salt, black pepper, and paprika. Squeeze lemon juice to brighten flavors, and mix gently until combined.

Heat your toaster or preheat the oven to 375°F (190°C). Toast your favorite bread until golden brown, about 3-5 minutes.

Remove toasted bread and generously spread the avocado egg salad mixture onto each slice.

Optionally, top each toast with whole chives or a handful of microgreens for color and flavor. Serve immediately.