10 hard-boiled egg whites, diced
1/3 cup onions, diced (I've used red, Vidalia..whatever you like)
1/2 cup celery, diced
8 tbsp avocado, mashed
1 tbsp Dijon mustard
1 tsp paprika
1/2 tsp ground black pepper
Pinch sea salt (optional)
In a bowl, combine eggs, onions, celery, avocado and mustard. Stir until well mixed. Add paprika, pepper and salt; stir to combine. Leftovers can be stored in refrigerator for 2 to 3 days; don’t freeze.
Enjoy it in a wrap, in lettuce, over lettuce, serve it in a cored out tomato...go crazy. I mean, it's green egg for heaven's sake!
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