Yogurt Egg Salad

Name: Yogurt Egg Salad
Cook time: 15 min
Yield: 3 servings
Cuisine: United Kingdom
Ingredients: 4 eggs; ½ avocado - peeled, pitted, and diced; 1\u2009½ tablespoons chopped onion; 1 tablespoon chopped fresh flat-leaf parsley; 4 teaspoons sweet pickle relish; 1 tablespoon Greek yogurt; 1\u2009½ teaspoons prepared yellow mustard; salt and ground black pepper to taste

Egg salad made with Greek yogurt instead of mayo to cut calories without cutting flavor!

INGRIDIENT

4 eggs

½ avocado - peeled, pitted, and diced

1 ½ tablespoons chopped onion

1 tablespoon chopped fresh flat-leaf parsley

4 teaspoons sweet pickle relish

1 tablespoon Greek yogurt

1 ½ teaspoons prepared yellow mustard

salt and ground black pepper to taste

DIRECTION

Step: 1

Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.

Step: 2

Mash eggs in a bowl.

Step: 3

Stir avocado, onion, and parsley into the eggs.

Step: 4

Mix relish, yogurt, and mustard into egg mixture. Season with salt and black pepper.