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Make It Monday #2: Avocado Egg Salad Toasts


(c=cup; t=teaspoon; T=tablespoon)

Serves 4


  • 12 boiled organic pastured eggs, chopped small

  • 2 scallions, sliced thin

  • 1 lg. ripe avocado, chopped small

  • 1/4 lg. ripe lime, juiced

  • ~1 c soy-free Vegenaise

  • Fine sea salt and ground black pepper to taste

  • 8 slices of your favorite gluten free bread

  • 1-2 lg. freshly peeled garlic cloves


  • Place eggs and next 3 ingredients to a large mixing bowl and season to taste with mayo, salt and pepper. Taste and adjust seasoning by adding more of anything you'd like to taste more of.

  • Toast bread to your liking then rub with a fresh garlic clove.

  • Top with egg salad and serve immediately.

NOTE: Want to add some more veg to this???! Top your toasts with thinly sliced cucumber or tomato, broccoli sprouts, arugula, etc.




P.S. Need help identifying these ingredients in the grocery store? Check out my Flare Free Pantry Makeover Mini Course!

Want more simple, quick-cooking recipes like this (including step-by-step video cooking instruction)?! Check out my self-paced, 6-week meal prep course, the Meal Prep Solution! We meal prep this recipe together inside the course during Week 4!!


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