Avocado Egg Salad

10 ingredients
2 steps

Ingredients

  • 6 None eggs
  • 1 clove garlic, minced
  • 7 tbsp low-fat mayonnaise
  • 7 tbsp plain yogurt
  • 1 tbsp wholegrain mustard
  • 15 None chives, sliced into 2 inch pieces
  • 2 heads lettuce, washed and sliced
  • 2/3 lb cherry tomatoes, sliced
  • 3 None spring onions, trimmed and finely chopped
  • 2 None avocados, halved, pitted and cut into balls with a 1/3 inch melon baller

Directions

  1. 1
    To hard boil the eggs, place eggs in a saucepan and cover with water. Bring to a boil over medium heat then immediately remove from heat. Let eggs sit in hot water for 12 mins, drain then run under cold water. Peel and slice.
  2. 2
    Meanwhile, combine garlic, mayonnaise, yogurt and mustard and season. Toss 1/2 dressing with eggs, chives, lettuce, tomatoes, spring onions and avocados. Serve with remaining dressing on side.

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