Avocado & egg salad

INGREDIENTS

• 4 eggs
• 1 small avocado
• 30 g red onion
• 80 g low-fat plain Greek yogurt
• 1 tsp Dijon mustard
• pepperchopped chives
• salt and freshly ground black

METHOD

1. In a pot, bring water to a boil. Carefully place the eggs into the boiling water and cook them for about 10 minutes until they are hard-boiled.
2. After cooking, rinse the eggs under cold water, let them cool for a while, and then peel them.
3. Chop the peeled eggs finely and mix them in a bowl with finely chopped avocado, chopped red onion, yogurt, and mustard.
4. Stir the salad well and finally season with salt and freshly ground black pepper. You can also sprinkle it with chopped chives if desired.