Light Avocado Egg Salad

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BethWI 0

Avocado makes a smooth, rich dressing for a lighter version of egg salad that doesn't contain mayonnaise.

Modified from: Light Avocado Egg Salad

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Ingredients

40 m servings
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Original recipe yields 4 servings

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Directions

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  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. Remove eggs from hot water, cool under cold running water, and peel. Chop eggs and transfer to a salad bowl.
  2. Mash avocado in a separate bowl using a fork. Mix mashed avocado, mustard, and paprika into eggs until thoroughly combined. Add lime juice and cilantro. Season with salt and black pepper.

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