Ingredients

The following ingredients have 4 Servings
  • 6 large eggs
  • 2 small avocados, pitted, peeled and chopped
  • 2 stalks celery, thin sliced
  • 2 green onions or scallions, thinly sliced
  • 1/2 cup plain Greek yogurt
  • 2 Tbsps fresh squeezed lemon juice
  • 1 Tbsp Dijon mustard
  • 1 tsp smoked paprika
  • sea salt and freshly ground black pepper, to your taste (about 1/4 teaspoon each)
  • OPTIONAL:
  • lettuce leaves, or toasted Ezekiel bread slices for serving

Instruction

  • Peel and chop your boiled eggs.
  • In a medium bowl add the chopped eggs together with avocado, celery, onions, Greek yogurt, mustard and smoked paprika.
  • Season with sea salt and pepper and add in freshly squeezed lemon juice.
  • Stir gently until well combined.
  • Serve your avocado egg salad over lettuce leaves or with toasted Ezekiel bread.