I love this for my breakfast or a quick lunch. So simple, yet so tasty!

You’re going to love this too.

If you’ve ever had an avocado toast and those little egg salad sandwiches that you get at afternoon tea, you’ll know what I’m taking about. It’s the perfect love child of the two! 🙂

For me, ever since I swapped the butter or the classic mayonnaise on my toast for lemony, creamy avocado, I’ve never looked back.

You can pile this yummy salad on a thick slice of bread (I love my home baked sourdough ❤) or just dig in with a fork!

Avocados are impossibly good for you. They keep your heart healthy, skin plump, give you stronger nails, glossier hair and the fat content will satisfy the biggest of cravings.

Eggs are high in protein and full of vitamins.

The combo of these two will make you feel good.

To serve two you’ll need:

4 free range eggs

2 small avocados or 1 really big one!

Fresh juice of 1 lemon

Salt+Pepper (I like sea salt in my salads)

How you do it:

Place your eggs into a saucepan and cover with cold water. Put onto a high heat and as soon as it comes to a boil, pop the timer on for 10 mins.

While you’re waiting, mash or blend your avocado with the juice of 1 lemon, a pinch of salt and a little pepper.


I love my MagicBullet that I use for everything! But you can use a fork if you prefer it a little chunkier.


Once your 10 mins are up, carefully drain the eggs and fill the pan with cold water.

Let the eggs chill for a couple of minutes before peeling.

To peel, tap the sides of the eggs and roll gently. The shell should come away very easily.

Next, slice and cube your eggs.

Toss into a bowl.


Mix with your avocado cream.



Then serve as you please!



I love sprinkling some chilli flakes over mine. You could use paprika, herbs or nothing at all.

Have it eggsactly the way you like it! Yum!

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