Light Avocado Egg Salad


  • 8eggs
  • ½avocado, peeled and pitted
  • ¼ cup chopped green onion(Optional)
  • 1 teaspoon prepared yellow mustard
  • ¼ teaspoon paprika
  • salt and ground black pepper to taste
  • Directions

  • Step 1

    Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Chop eggs and transfer to a salad bowl.


  • Step 2

    Mash avocado in a separate bowl using a fork. Mix mashed avocado, yellow mustard, and paprika into eggs until thoroughly combined. Season with salt and black pepper.

  • Cook's Note:

    A whole small avocado will work too. You can always add red pepper flakes for a kick. This recipe is very versatile!

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