Avocado Egg Salad

INGREDIENTS:


10 hard-boiled egg whites, diced

1/3 cup onions, diced

1/2 cup celery, diced

8 tbsp avocado, mashed

1 tbsp Dijon mustard

1 tsp paprika

1/2 tsp ground black pepper
Pinch sea salt (optional)

INSTRUCTIONS:

ONE: In a bowl, combine eggs, onions, celery, avocado and mustard. Stir until well mixed. Add paprika, pepper and salt; stir to combine. Leftovers can be stored in refrigerator for 2 to 3 days; don’t freeze.


Serve on whole-wheat,whole grain bread, pita bread, or crackers.