- 4 eggs
- 1/2 avocado – peeled, pitted and diced
- 2 stalks celery, finely chopped
- 2 tablespoons prepared mustard
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- Place eggs in a saucepan and cover with water. Boil for 10 minutes, then transfer eggs to a bowl of warm water. Allow eggs to rest in the warm water for 10 more minutes.
- Peel and rinse eggs under cold water to cool; cube eggs.
- Mash eggs, avocado, celery, and mustard in a bowl with a fork until well mixed but still chunky. Season with salt, black pepper, and garlic powder.