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Recipe Blog

Avocado Toast Deviled Eggs

Melanie Mineau

Avocado Toast Deviled Eggs.jpg

These little babies are not only delicious, they're also really easy to make! This recipe is healthier than classic deviled eggs, but will leave you and your guests just as satisfied. This recipe contains no mayo...aka less guilt. They're also the perfect appetizer and are sure to impress at any party.


5 minutes


15 minutes


20 minutes


12 servings (12 deviled eggs)


Hard Boiled Eggs

An Avocado

Yellow Mustard

A Lime

Salt & Pepper

Avocado Oil

Slice Of Ezekiel Bread




  • 6 eggs
  • 2 tbsp. avocado
  • 2 tsp. yellow mustard
  • 2 slices of lime
  • Salt & pepper to taste
  • 1 tsp. of avocado oil
  • 1 slice of Ezekiel bread
  • chives, to be used as a garnish
  • paprika


1.     Boil a large pot of water (enough to fully submerge the eggs when you add them in)

2.     Add some baking soda to the pot in order to make de-shelling the eggs easier later

3.     Once the water is boiling, gently place your eggs into the pot, being careful not to break them

4.     Set the timer for 13 minutes

5.     Cover the pot and allow the eggs to boil in the water for 1 minute on the burner

6.     After 1 minute, remove the pot from the burner and leave covered for the remaining 12 minutes

7.     After exactly 12 minutes, take the eggs and place them into a bowl of ice water to chill

8.     Once the eggs have chilled, de-shell them and cut lengthwise

9.     Empty all the yolks from the eggs into a bowl

10.    Scoop 2 tbsp. of ripe avocado flesh and place into the bowl with the yolks

11.     Add in 2 tsp. of yellow mustard

12.    Squeeze two slices of lime into the bowl (the acidity will help the avocado from turning brown)

13.    Salt and pepper to taste (I like to add a little more salt than pepper)

14.    Add in 1 tsp. of avocado oil (add a tiny bit more if needed to make the texture smooth)

15.    Mix the contents in the bowl until smooth

16.    Take the mixture from the bowl and distribute it evenly back into the center of the hard-boiled            eggs

17.     Sprinkle paprika on top of all of the eggs

18.    Chop up your chives and then place them on top of the yolk mixture in the eggs

19.    Let the eggs chill in the fridge until you’re ready to serve them (less than 24 hours)

20.   Before serving, toast a slice of Ezekiel bread and then dice it into crouton-sized bites

21.    Place the pieces of toasted bread gently back into each of the deviled eggs’ yolk mixture

22.   Enjoy!