Simple Egg Salad [Great to Dip or Fill]

Egg Salad Ingredients:
Makes 4 cups

• 6 Eggs, hard boiled and chopped
• ½ cup Plain Greek Yogurt
• 2 Tbsp Avocado Mayonnaise
• ¼ cup Olive Oil
• 2 tsp Honey Mustard
• ½ cup Celery, chopped
• ¼ cup Onion, chopped
• ½ tsp Paprika
• Salt & Pepper to taste
• Optional: Avocados or Tomatoes to stuff

Directions:

To hard boil eggs: Put eggs in a saucepan, cover with cold water and bring to boil. Cover the pan after it has boiled and removed from heat. Set aside for 10 minutes. While you’re waiting, prepare a bowl of water and ice cubes. Drain the eggs from the hot water and immediately place in the cold-water bath.

Combine:

• In a large bowl, whisk together the yogurt, mayo, olive oil and mustard until thoroughly blended.
• Add celery, onion, and paprika to the yogurt mix, stir.
• Next, peel and coarsely chop the hard-boiled eggs. Fold into the mixture. Add salt and pepper to taste.

Serving Suggestions:

This is great for dipping pita chips or crunchy vegetables like celery!

You can also serve it inside a tomato or avocado halves. Simply cut the tomato or avocado in half and scoop out part of the inside, creating a bowl for the salad. Fill it with the egg salad mix and sprinkle paprika over the top.

Best served cold!

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