Light Avocado Egg Salad

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


  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.

03/06/2017
Light Avocado Egg Salad, recipe PT15M PT1H 5 455 calories

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