Creamy Avocado Egg Salad

Start by adding the Greek yogurt, mayonnaise, celery salt and paprika into a medium bowl and whisk to combine. Add the chopped eggs, green onions, parsley, and avocado into the bowl. Season to taste with salt and pepper and mix well.

Dive in with a spoon, spread on bread and top with sliced tomatoes for a sandwich, or hollow out a tomato and fill it up with this for a carb-friendly snack!

Refrigerate leftovers in an airtight container and use within three days. The avocados may turn brown but still taste yummy!

Note: To adjust the consistency of this egg salad, combine eggs, green onion, parsley and avocado in a separate bowl. Add dressing a little at a time until desired consistency is reached. Season with salt and pepper to taste.