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
- eggs: 8 piece
- avocado, peeled and pitted: 0.5 piece
- green onion: 0.25 cup (chopped, optional)
- prepared yellow mustard: 1 tsp
- paprika: 0.25 tsp
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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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.
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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.
