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!
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.
Per Serving: 187 calories; protein 13.3g; carbohydrates 3.5g; fat 13.7g; cholesterol 372mg; sodium 157.4mg.