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.