Start by placing 4 large eggs in a saucepan and covering them with cold water. Bring to a boil, reduce heat, and cook for 9-10 minutes. Transfer to ice bath to cool.

While the eggs cool, cut 2 ripe avocados in half and scoop the flesh into a mixing bowl. Mash until smooth and creamy. Stir in Greek yogurt or mayonnaise, lemon juice, salt, pepper, and smoked paprika until combined.

Once the eggs are cooled, peel and chop them. Gently fold into the avocado mixture along with red onion and chives or parsley until integrated.

Preheat your toaster to medium. Arrange 4 slices of bread on a baking sheet and toast until golden brown and crispy, about 3-5 minutes.

Once toasted, remove bread and scoop the avocado egg salad onto each slice, spreading evenly. Garnish with extra smoked paprika and chopped herbs.

Serve immediately while the bread is still warm and crisp.