Avocado Egg Salad

• 4 large eggs

• 1 medium avocado

• 2 tbsp mayonnaise

• 1 tbsp each fresh dill and chives, finely chopped

• Juice of ½ lemon

• Salt and pepper to taste

• Dash smoked paprika

Hard boil eggs with your preferred cooking method, then cool, peel, and chop cooked eggs.

In a medium mixing bowl, mash pitted avocado with mayonnaise, herbs, lemon juice, and salt and pepper. If you like, save some avocado chunk to keep whole and mix in. Add chopped eggs to avocado mixture and toss to combine. Serve egg salad immediately wrapped in lettuce leaves or chill and then serve.

Best eaten same day.