Egg Salad-Stuffed Avocados

1. 1

   Place eggs in a small pot. Fill pot with enough water until eggs are completely submerged. Bring water to a roiling boil, then take pot off heat. Cover with lid and let sit for 10 minutes. Drain water and rinse with cold water.

2. 2

   Peel and roughly chop the eggs.

3. 3

   Mix together yogurt, mustard, pepper, paprika, salt, scallions, and celery. Add eggs and mix well.

4. 4

   Cut avocado in half and remove pit. Carefully spoon egg salad into the hollows left by pit. Sprinkle additional paprika, if desired, and serve.

5. 5

   Egg salad recipe adapted from Girl Versus Dough.

* Per serving · 4 servings · Values may vary.

No additional tips available.