Healthy Egg Salad

Place 6 large eggs in a saucepan, cover with cold water, and bring to a boil. Once boiling, turn off the heat, cover, and let sit for 10 minutes. Drain the eggs and immediately place them in an ice bath to cool.

Peel the cooled eggs and chop them into small pieces. Place the chopped eggs in a mixing bowl.

Add 1/4 cup plain Greek yogurt, 1 ripe avocado (mashed), 1 tablespoon Dijon mustard, 2 tablespoons finely chopped red onion, 2 tablespoons finely chopped celery, 1 tablespoon lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper to the bowl with the eggs.

Gently mix all ingredients until well combined. Be careful not to overmix to maintain some texture.

Taste and adjust seasonings as needed. Add more salt, pepper, or lemon juice to your preference.

Serve immediately on whole-wheat bread, lettuce wraps, or with whole-grain crackers. Garnish with a sprinkle of paprika or fresh herbs like chives or parsley, if desired.