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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I love egg salad but was always looking for a healthier option for the mayo. I had an abundance of avocados one day and decided to experiment. I'm sure glad I did! Serve with crackers, bread, or just by itself. Hope you enjoy this recipe as much as I do! Ingredients:
8 eggs |
1/2 avocado, peeled and pitted |
1/4 cup chopped green onion (optional) |
1 teaspoon prepared yellow mustard |
1/4 teaspoon paprika |
salt and ground black pepper to taste |
Directions:
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.
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.
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