Light Avocado Egg Salad

Ingredients

• 0.5  avocado pitted peeled
• 8  eggs 
• 4 servings salt and ground pepper black to taste
• 0.3 teaspoon paprika 
• 1 teaspoon mustard yellow prepared

Equipment

• bowl
• sauce pan

Directions

1. Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes.
2. Remove eggs from hot water, cool under cold running water, and peel. Chop eggs and transfer to a salad bowl.
3. Mash avocado in a separate bowl using a fork.
4. Mix mashed avocado, yellow mustard, and paprika into eggs until thoroughly combined. Season with salt and black pepper.