10 hard-boiled eggs
1/4 cup + 1 Tablespoon avocado mayo
1/2 Teaspoon salt
1/2 Teaspoon dijon mustard
1 Teaspoon yellow mustard
1/2 Teaspoon white vinegar (or pickle juice)
(chives, dill, paprika are options for garnish)
Slice hard-boiled eggs in half, lengthwise.
Remove yolks and place in a bowl.
Add remaining ingredients and mash together with a fork and mix until creamy.
Fill each empty egg white with the yolk mixture.
If desired, sprinkle with chives, dill or paprika).
Store leftovers in airtight container in refrigerator for a day or two.