Instructions
Step 1: Place the eggs in a saucepan and cover with water.
Step 2: Bring the water to a boil, then reduce the heat and simmer for 10 minutes.
Step 3: Transfer the eggs to an ice bath and allow them to cool completely.
Step 4: Peel the eggs and chop them into small pieces.
Step 5: In a bowl, combine the chopped eggs, mayonnaise, Dijon mustard, celery, green onion, salt, and black pepper.
Step 6: Gently mix until the egg salad is creamy but still slightly chunky.
Step 7: Toast the bread slices until golden brown and crisp.
Step 8: Arrange the avocado slices evenly over each piece of toast.
Step 9: Spoon the egg salad generously over the avocado.
Step 10: Sprinkle with red pepper flakes.
Step 11: Garnish with fresh cilantro leaves.
Step 12: Arrange the orange segments, strawberries, and blueberries on the serving plate.
Step 13: Serve immediately.
Storage and Reheating Tips
Store egg salad in an airtight container in the refrigerator for up to 3 days.
Keep avocado separate and slice fresh before serving to prevent browning.
Toast bread fresh when ready to eat for the best texture.
Fresh fruit should be stored in the refrigerator and consumed within 2–3 days.
Do not freeze egg salad, as the texture may become watery after thawing.
For meal prep, prepare the egg salad ahead of time and assemble the toast just before serving.
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