Light Avocado Egg Salad


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


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.

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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