Spread Aveyo Chipotle Mayo evenly on the toasted bread slices.

Place a poached or fried egg on each slice of toast.

Season with salt, pepper, and red pepper flakes if desired.

Garnish with fresh chives.

Serve immediately.

Spread Aveyo Original Mayo on each half of the toasted English muffins.

Layer with bacon, avocado slices, and eggs.

Season with salt and pepper.

Assemble the sandwiches and serve immediately.

In a bowl, whisk together eggs, Aveyo Chipotle mayo, salt, and pepper.

Heat a little olive oil in a non-stick skillet over medium heat.

Add mushrooms and cook until softened.

Add spinach and cook until wilted.

Pour in the egg mixture and cook, stirring gently, until scrambled.

Divide the scrambled egg mixture between the tortillas.

Roll up the tortillas and serve warm.

Spread Aveyo Chipotle Mayo on each half of the toasted bagels.

Layer with smoked salmon, red onion slices, and capers.

Garnish with fresh dill.

Serve with lemon wedges on the side if desired.

In a bowl, combine chopped hard-boiled eggs, Aveyo Original Mayo, Dijon mustard, and finely chopped celery.

Mix well and season with salt and pepper to taste.

Slice the croissants in half and layer with lettuce leaves.

Spoon the egg salad mixture onto the croissants.

Assemble the croissant sandwiches and serve immediately.

Preheat the oven to 400°F (200°C).

Spread Aveyo Chipotle Mayo on each flatbread.

Top with cherry tomatoes, fresh basil leaves, and shredded mozzarella cheese.

Season with salt and pepper.

Bake for 10-12 minutes or until the cheese is melted and bubbly.

Drizzle with balsamic glaze if desired.

Serve warm.

Place the eggs in a single layer in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, remove the saucepan from the heat, cover it, and let the eggs sit for 10-12 minutes.

Drain the hot water and transfer the eggs to a bowl of ice water. Let them cool for about 5 minutes.

Gently tap the eggs on a hard surface to crack the shell, then peel them under cold running water.

Slice the eggs in half lengthwise. Carefully remove the yolks and place them in a bowl. Set the egg whites aside on a serving platter.

Mash the yolks with a fork. Add the Aveyo mayonnaise, Dijon mustard, white vinegar, salt, and pepper. Mix until smooth and creamy.

Spoon or pipe the yolk mixture back into the egg white halves.

Refrigerate the deviled eggs for at least 15-20 minutes before serving to allow the flavors to meld.

Preheat your oven to 375°F (190°C).

Roll out the pie crust and fit it into a 9-inch tart pan or pie dish. Prick the bottom with a fork to prevent bubbling.

Place parchment paper over the crust and fill with pie weights or dried beans. Bake for 10 minutes, then remove the weights and parchment paper. Bake for an additional 5 minutes until lightly golden. Remove from oven and set aside.

Lay the tomato slices on paper towels to remove excess moisture. Lightly sprinkle with salt and let sit for 10 minutes. Pat dry with additional paper towels.

In a medium bowl, combine the shredded mozzarella cheese, Aveyo Original mayo, 4 Eggs, grated Parmesan cheese, chopped basil, and minced garlic. Mix until well combined.

Spread a thin layer of the cheese mixture over the bottom of the baked crust. Arrange the tomato slices in an overlapping pattern on top of the cheese mixture. Spread the remaining cheese mixture over the tomtoes.

Bake the tart in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.

Allow the tart to cool for a few minutes before slicing. Garnish with additional fresh basil if desired.

Preheat your oven to 375°F (190°C).

Grease a 6-cup muffin tin with non-stick cooking spray or a light coating of oil.

In a bowl, whisk together the eggs, Aveyo mayonnaise, milk or cream, salt, and pepper until smooth.

If using cheese, bacon or sausage, and vegetables, evenly distribute them among the muffin cups. Pour the egg mixture over the top, filling each cup about 3/4 full.

Bake in the preheated oven for 15-20 minutes, or until the egg cups are set and lightly golden on top.

Allow the egg cups to cool slightly before removing them from the muffin tin. Serve warm.

Preheat your oven to 375°F (190°C).

Roll out the pie crust and fit it into a 9-inch pie dish. Trim any excess dough and crimp the edges.

Place the crust in the preheated oven and bake for 10 minutes. Remove from the oven and set aside.

Heat the olive oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add the spinach and cook for another 1-2 minutes until wilted (if using fresh spinach) or heated through (if using frozen spinach). Remove from heat and let cool slightly.

In a medium bowl, whisk together the eggs, milk, Aveyo mayonnaise, salt, and pepper until smooth.

Spread the spinach and onion mixture evenly over the pre-baked crust. Sprinkle the shredded cheese on top. If using bacon or sausage, sprinkle it over the cheese. Pour the egg mixture over everything.

Bake in the preheated oven for 30-35 minutes, or until the quiche is set and lightly golden on top.

Allow the quiche to cool for about 10 minutes before slicing.

Preheat your oven to 375°F (190°C).

Roll out the pie crust and fit it into a 9-inch pie dish. Trim any excess dough and crimp the edges.

Place the crust in the preheated oven and bake for 10 minutes. Remove from the oven and set aside.

In a skillet over medium heat, cook the bacon until crispy. Drain on paper towels and crumble. In the same skillet, sauté the chopped onion until softened, about 3-4 minutes. Remove from heat and let cool slightly.

In a medium bowl, whisk together the eggs, milk, Aveyo mayonnaise, salt, and pepper until smooth.

Spread the crumbled bacon and sautéed onions evenly over the pre-baked crust. Sprinkle the shredded cheese on top. Pour the egg mixture over the bacon and cheese.

Bake in the preheated oven for 30-35 minutes, or until the quiche is set and lightly golden on top.

Allow the quiche to cool for about 10 minutes before slicing. Garnish with chopped chives or parsley if desired.

Drain the tofu and crumble it into small pieces with your hands or a fork.

Heat olive oil in a large skillet over medium heat. Add the diced onion and bell pepper, and cook until softened, about 5 minutes. Add the minced garlic and cook for another 1 minute.

Add the crumbled tofu to the skillet. Stir to combine with the vegetables.

prinkle in the turmeric, salt, and pepper. Stir well to evenly coat the tofu.

Stir in the Aveyo mayo. Cook for an additional 2-3 minutes, stirring occasionally, until the mixture is heated through and the flavors are well combined.

Taste and adjust seasoning if needed. Garnish with fresh herbs if desired. Serve warm with toast or as a filling for a breakfast burrito.

Scramble the eggs and set aside.

In a bowl, mix the roasted vegetables with Aveyo Mayo.

Add the scrambled eggs on top, then layer with avocado slices and salsa.

Season with salt and pepper and enjoy.

Preheat the oven to 400°F (200°C).

Spread mayonnaise on the flatbread, then top with spinach and cheese.

Crack an egg in the center and season with salt, pepper, and red pepper flakes.

Bake for 10-12 minutes until the egg is set and cheese is melted.

Spread mayonnaise on the bread or bagel halves.

Layer with bacon, egg, tomato, and lettuce.

Assemble the sandwich and enjoy.

Preheat the oven to 350°F (175°C) and grease a muffin tin.

Whisk eggs and mayonnaise in a bowl until smooth.

Stir in vegetables, cheese, and ham or sausage.

Pour the mixture into the muffin cups and bake for 15-20 minutes until set.

Whisk the eggs and mayonnaise together until smooth.

Heat a non-stick skillet over medium heat and add the egg mixture.

Add the vegetables and cheese, folding the omelette over when the edges begin to set.

Cook until the cheese is melted and the omelette is golden brown.

Scramble the eggs and set aside.

In a bowl, mix the roasted vegetables with Aveyo Mayo.

Add the scrambled eggs on top, then layer with avocado slices and salsa.

Season with salt and pepper and enjoy.

Preheat the oven to 375°F (190°C).

Mix quinoa, black beans, and 2 tablespoons of Aveyo mayonnaise in a bowl.

Stuff the bell pepper halves with the quinoa mixture.

Crack an egg into each stuffed pepper and top with shredded cheese.

Bake for 20-25 minutes or until the eggs are set. Drizzle with the remaining Aveyo mayonnaise before serving.

Preheat your waffle iron.

In a large bowl, mix together flour, cornmeal, baking powder, and salt.

In another bowl, whisk together Aveyo Mayo, milk, and egg.

Pour the wet ingredients into the dry ingredients and stir until just combined.

Fold in shredded cheese, sausage or bacon, and green onions if using.

Pour the batter into the preheated waffle iron and cook according to the manufacturer’s instructions until golden and crispy.

Serve with a drizzle of Aveyo Mayo or a fried egg on top.