Once boiling, reduce heat slightly and cook for 10 minutes until the yolks are fully set.

Transfer the eggs immediately to an ice bath and let them cool for 5–7 minutes before peeling.

Toast the bread slices until golden brown and crisp around the edges, either in a toaster or skillet with olive oil.

Chop the peeled eggs into small, even pieces for a soft, chunky texture.

In a mixing bowl, mash the avocado with a fork until mostly smooth but still slightly textured.

Stir in mayonnaise, Dijon mustard, and lemon juice until creamy and well combined.

Fold in the chopped eggs, red onion, parsley, salt, and black pepper until evenly distributed.

Taste and adjust seasoning, adding a pinch more salt or lemon if needed for brightness.

Spoon a generous layer of the egg and avocado mixture onto each slice of warm toast.

Finish with an extra sprinkle of black pepper or fresh herbs and serve immediately while the toast is crisp.