by Melissa Chichester
By replacing mayo with avocado, you won’t miss out on the creamy consistency but will gain the nutritious fats avocado has to offer, as well as fiber, Vitamin C, and Vitamin K. Enjoy this egg salad alone, on bread, or in romaine lettuce wraps.
Chop cooled hard-boiled eggs and set aside. In a separate bowl, mash the avocado until smooth. Add relish, black pepper, yellow mustard, paprika, and salt, then stir until mixed well. Add eggs and gently mix again.
Tip: This recipe is easily customizable. Add your favorite spices, chopped peppers, diced onions, chopped tomatoes—the possibilities are endless!
