This egg salad is made healthier by using less mayo and offers the option to skip mayo altogether. The combination of eggs and avocado adds creaminess without the extra calories. Perfect for lunches and meal prep.
1: Hard boil the eggs and peel them.
2: Chop the pickles, red onion, and avocado.
3: In a bowl, mix together the eggs, pickles, dijon mustard, mayo or Greek yogurt, red onion, avocado, dill weed, salt, pepper, mustard powder, and paprika.
4: Stir well to combine all the ingredients.
5: Serve on bread or as a salad.
