Ingredients:

  • 6 large eggs
  • 2 large ripe Hass avocados, cubed
  • 1 tbsp extra virgin olive oil
  • 2 tsp fresh lemon juice
  • 2 tbsp plain Greek yogurt
  • 1 tsp Dijon mustard
  • 1 stalk celery, finely diced
  • 2 tbsp red onion, minced
  • 1 tbsp fresh chives or dill, minced
  • 1/2 tsp sea salt
  • 1/4 tsp freshly cracked black pepper
  • 1 pinch smoked paprika

Instructions:

  1. Place 6 large eggs in a single layer in a saucepan and cover with one inch of cold water. Bring to a rolling boil.
  2. Immediately reduce from heat, cover with a lid, and simmer for exactly 10 minutes to achieve a 'jammy-hard' yolk.
  3. Plunge eggs into a large bowl of ice water for 5 minutes. Peel and dice into 1/2-inch cubes.
  4. In a large glass mixing bowl, whisk together the extra virgin olive oil, lemon juice, Greek yogurt, and Dijon mustard until smooth.
  5. Carefully add the diced eggs, cubed avocado, celery, and red onion to the bowl.
  6. Using a silicone spatula, gently fold the ingredients together until coated, being careful not to over-mash the avocado.
  7. Fold in the fresh chives or dill, sea salt, black pepper, and a pinch of smoked paprika. Serve immediately or chill briefly.