Avocado + Egg Salad

Avocado + Egg Salad

Serves 2


6 eggs

1 avocado, peeled + pit removed

1 tablespoon dijon mustard

½ tablespoon lemon, juice

1 teaspoon sea salt

¼ teaspoon black pepper

1 cup baby spinach, chopped

4 slices gluten free bread, toasted

  • Place eggs in a pot of cold water, bring to a boil, then simmer for 5 minutes. Take off the heat and set aside, let eggs sit in the pot for another 5 minutes then run under cold water to cool. Peel the eggs and chop roughly.
  • In a bowl, mash the avocado and the chopped eggs. Mix in the dijon mustard, lemon juice, salt and pepper. Then gently add in the chopped baby spinach.
  • Spread onto toast or enjoy with crackers and enjoy!



  • Can top with crushed red pepper and/or hemp seeds.
  • Store in a mason jar or air tight container, squeeze lemon on top and store in the fridge for up to two days.
  • Can use spicy brown mustard or stone ground mustard
  • Peeling the eggs when warm will help make it easier!