Yogurt Egg Salad Recipe
- 4 eggs
- 1/2 avocado – peeled, pitted, and diced
- 1 1/2 tablespoons chopped onion
- 1 tablespoon chopped fresh flat-leaf parsley
- 4 teaspoons sweet pickle relish
- 1 tablespoon Greek yogurt
- 1 1/2 teaspoons prepared yellow mustard
- salt and ground black pepper to taste
- 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.
- Mash eggs in a bowl.
- Stir avocado, onion, and parsley into the eggs.
- Mix relish, yogurt, and mustard into egg mixture. Season with salt and black pepper.
