Avocado Egg Salad Toast

Servings: 3 Total time: 15 min

Ingredients

• 5 Eggs, chopped

• 1 Avocado

• 3/4 cup Baby Spinach, chopped

• 2 1/2 tsp Dijon Mustard

• 1/2 Lemon, juiced

• Dash of salt and pepper

• 6 slices Whole Grain Bread, toasted

Directions

1. Place eggs in a pot of cold water, bring to a boil, then simmer for 5-6 minutes. Run under cold water to cool. Peel the eggs and chop roughly.

2. In a bowl, mash and combine the eggs, avocado, baby spinach, dijon mustard, lemon juice, salt, and pepper.

3. Spread onto toast and enjoy!

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Notes

• Less Bread: Make it an open-face sandwich.

• Add a Kick: Add red chili flakes or hot sauce.

• Vegan: Use mashed chickpeas or white kidney beans instead of eggs.

avocado-egg-salad-toast_RENEW

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