Egg Salad-Stuffed Avocados

Place eggs in a small pot. Fill pot with enough water until eggs are completely submerged. Bring water to a roiling boil, then take pot off heat. Cover with lid and let sit for 10 minutes. Drain water and rinse with cold water.

Peel and roughly chop the eggs.

Mix together yogurt, mustard, pepper, paprika, salt, scallions, and celery. Add eggs and mix well.

Cut avocado in half and remove pit. Carefully spoon egg salad into the hollows left by pit. Sprinkle additional paprika, if desired, and serve.

Egg salad recipe adapted from Girl Versus Dough.