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| Light Avocado Egg Salad Recipes |
- PREP 15 mins
- COOK 10 mins
- READY IN 40 mins
Ingredients
Original recipe makes 4 servings
- 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
- 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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