Avocado Egg Salad on an English Muffin

I usually make poached eggs when I eat eggs for breakfast but sometimes, I just want some egg salad. I limit my mayonnaise consumption so I replaced it with avocado. Avocados are incredibly healthy, you can read all about the myriad health benefits of eating avocados here.


Serves 2


  • 2 hard boiled eggs
  • 1/2 an avocado
  • 2 tsp mustard of your choice
  • salt and pepper to taste
  • 2 Ezekiel Sprouted Grain English Muffins
  • optional red pepper flakes


  1. Mash the eggs and avocado in a bowl.
  2. Add the mustard, salt and pepper. Mix them in.
  3. Toast the muffins in a toaster.
  4. Divide the egg salad evenly over the muffins. Top with red pepper flakes if you’d like.
  5. Enjoy! I ate mine with half a grapefruit, a mug of green tea, and a shot of apple cider vinegar.

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