Ingredients:

  • 6 large hard-boiled eggs, peeled
  • 2 ripe Hass avocados, pitted and peeled
  • 1 tbsp fresh lemon juice
  • 1 tbsp Greek yogurt
  • 1 tsp Dijon mustard
  • 2 stalks celery, finely diced
  • 2 tbsp red onion, minced
  • 1 tbsp fresh chives, chopped
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper

Instructions:

  1. Place eggs in a saucepan and cover with one inch of cold water. Bring to a rolling boil, then immediately remove from heat, cover with a lid, and let sit for 10 minutes.
  2. Transfer eggs to an ice bath for 5 minutes to ensure a clean peel and prevent a grey-green ring around the yolk.
  3. In a mixing bowl, combine the scooped avocado, lemon juice, Dijon mustard, and Greek yogurt. Mash with a fork until mostly smooth but with a few small lumps.
  4. Roughly chop the hard-boiled eggs and fold them into the avocado base.
  5. Stir in the diced celery, minced red onion, and chopped chives. Gently fold together to maintain texture.
  6. Finish by stirring in salt and pepper until flavors are balanced.