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Avocado Egg Salad Toast

Servings: 3 Total time: 15 min


  • 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


  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!

  • 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.

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