Avocado Egg Salad

INGREDIENTS

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

METHOD

1. Bring a pot of water to a boil. Carefully place the eggs into the boiling water and cook them until hard-boiled, about 10-12 minutes.
2. After boiling, 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 diced avocado, chopped red onion, yogurt, and mustard.
4. Stir the salad well and finally season with salt and freshly ground black pepper. For a finishing touch, sprinkle with chopped chives.