6 large eggs

¼ cup mayonnaise

1 tablespoon mustard

Salt and pepper to taste




1. Cook Eggs:                                                                                                Fill medium size pot with enough water to cover the eggs. Add 1 tbsp. of salt and bring to a full boil. Gently spoon in eggs, bring water back to a boil, cover with a lid, then cook on medium heat for 10-12 minutes.

Remove eggs from heat, drain hot water and immediately run cold water thoroughly over eggs. Add enough ice into water to create ice bath, quickly stopping the cooking process. Leave eggs in for 10 minutes to chill.  Peel and dice.

2. Mix together mayonnaise and mustard; gently combine with the eggs. Add salt and pepper to taste. Refrigerate for at least an hour to allow the flavors to combine.

3. Slice avocado in half, divide, remove pit. Fill each half with egg salad. Sprinkle with paprika.