Avocado Egg Salad

INGREDENT

• 6 large hard-boiled eggs, peeled and chopped
• 1 ripe avocado, peeled, pitted, and mashed
• 2 tbsp mayonnaise (optional or use Greek yogurt for a lighter option)
• 1 tsp Dijon mustard
• 1 tbsp lemon juice (prevents avocado from browning)
• 1 tbsp chopped fresh chives or green onions
• Salt and pepper, to taste
• Optional: pinch of garlic powder or paprika for extra flavor

Instructions

1. In a medium bowl, mash the avocado with a fork until mostly smooth.
2. Add in the chopped eggs and gently mix.
3. Stir in mayonnaise (or Greek yogurt), mustard, lemon juice, and chives.
4. Season with salt, pepper, and any optional spices you like.
5. Gently fold all ingredients together until well combined.
6. Serve chilled on toast, in lettuce wraps, or as a sandwich filling.

Let me know if you’d like a version without mayo, or one that’s keto, paleo, or spicy!