In a bowl, combine eggs, onions, celery, avocado and mustard. Stir until well mixed. Add paprika, pepper and salt; stir to combine. Leftovers can be stored in refrigerator for 2 to 3 days; don’t freeze.
An honorary mention in our AHA collaboration, this heart-healthy southwest quinoa salad comes from Chef Jean Hertzman, PhD, CCE, assistant professor of food and beverage management at the William F. Harrah College of Hotel Administration at UNLV.
Candice Kumai's salad gets an antioxidant boost from two kinds of berries, plus the heart-healthy omegas in raw walnuts and iron-laden spinach couple with a fat-free balsamic vinaigrette for a texturally satisfying, guilt-free lunch.