Healthy Egg Salad with Avocado

Ingredients:

1. 6 large eggs

2. 1 ripe avocado

3. 1 tablespoon Dijon mustard

4. 2 tablespoons mayonnaise (or Greek yogurt for a healthier alternative)

5. 1 small red onion, finely chopped

6. 1 celery stalk, finely chopped (include the celery leaves, they are packed with flavor)

7. 1 tablespoon chopped fresh cilantro or parsley

8. 1 tablespoon lemon juice

9. Salt and pepper to taste

10. Bread or lettuce leaves for serving

Instructions:

1. Place the eggs in a saucepan and cover with cold water. Bring the water to a boil over medium heat. Once boiling, cover and remove from heat. Let sit for about 12 minutes.

2. After 12 minutes, drain the hot water and fill the saucepan with cold water. Leave the eggs in the cold water for a few minutes until they are cool enough to handle.

3. While the eggs are cooling, halve and pit the avocados, then scoop them into a bowl. Mash them with a fork or a potato masher until they're fairly smooth.

4. Peel the cooled eggs and chop them finely. Add the chopped eggs to the bowl with the mashed avocado.

5. Add the Dijon mustard, mayonnaise (or Greek yogurt), chopped red onion, celery, cilantro (or parsley), and lemon juice to the bowl. Stir everything together until well combined.

6. Season the mixture with salt and pepper to taste.

7. Serve the egg and avocado salad on bread, in lettuce leaves.

Enjoy this creamy, tasty, and healthy egg salad with avocado!

Please note: This egg salad is best eaten the day it's made, as avocado tend to brown over time, even when mixed with other ingredients.