Unless she's allergic to the sulphur compounds, you may really enjoy Kala Namak. It's a traditional asian salt which contains sulfuric ingredients and it makes everything taste like eggs. (It's not heat stable tho.) With avocado you get something that tastes and feels like egg. A sulphur note is also very typical for non-vegan food, as animal protein decay releases these molecules at any stage. I do a modified version of the kinky vegan "Mett" (german, raw minced meat) based on rice cakes and tomato extract (don't judge it before you tried it) and the sulfuric hint really adds to it.

https://en.m.wikipedia.org/wiki/Kala_namak

Sorry, but did you mean products instead of produce? If you did mean produce, how does an egg allergy effect produce (which I understand as fruits and vegetables) being able to be eaten?

Sorry, language barrier. I wasn't aware produce meant fruits and vegetables.

I did mean products.