Are you ready for a delicious and easy to make recipe for Summer (which is preconception and fertility-friendly)? Here is a recipe from the naturopathic kitchen of Dr. Rachel Corradetti- Sargeant.


  • 12 large eggs
  • 1 avocado, skin removed, pitted and diced
  • 1 teaspoon Dijon mustard
  • 1 Tbsp fresh lemon juice
  • 1/4 teaspoon sea salt
  • Fresh cracked black pepper
  • Paprika
  • Chives, chopped


Step 1: Place the eggs in a saucepan and cover with 1 inch of water. Bring the water to a boil, and set the timer for 5 minutes. After 5 minutes, remove the pot from the heat, drain the water, and then fill the pot with cold water. Once cool, peel the eggs. 

Step 2: Cut the eggs in half along the long edge. Place all of the cooked yolks in a bowl, and place the cut whites on a serving platter. Into the yolks add in the avocado, mustard, lemon juice and sea salt. Mash until smooth. Add in pepper to taste. You could use a food processor for this step, too. I like it a bit chunky.

Step 3: Transfer the filling to a plastic bag and cut off one of the bottom corners. Use this to fill the egg halves. 

Step 4: Garnish with black pepper, paprika and chopped chives. 

Step 5: Serve immediately.

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