Yogurt Egg Salad

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

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.