1 dozen hard boiled eggs, chopped 4 large avocados, pitted and peeled 1/4 cup plain Greek yogurt 1/4 cup fresh lemon juice ½ cup chopped green onion (optional) 1 teaspoon Dijon mustard Salt and freshly ground black pepper, to taste
In a medium bowl, combine the hard boiled eggs, avocado, Greek yogurt or mayonnaise, lemon juice, green onion (optional), and mustard. Mash with a fork. Season with salt and pepper, to taste.
Serving suggestions: Spread between two slices of whole grain bread or bun for an Avocado Egg Salad Sandwich. Eat with crackers, cut up veggies, on toast, or in a wrap. This salad is best eaten the day it’s made.