1 to 2tablespoonsfresh minced herbssuch as parsley, dill, chives, etc.
¼teaspoonsaltplus more to taste
Freshly ground black pepperto taste
6hard-boiled eggschilled and diced
1large avocado (or two small avocados)diced
In the bottom of a large bowl, prepare dressing by whisking together yogurt, mayonnaise, vinegar, herbs (if using), salt, and pepper. Stir in diced eggs. Taste and, if desired, season with additional salt and pepper. If not serving immediately, cover and refrigerate. Just before serving, stir in diced avocado. Serve on sandwiches, crackers, or a bed of lettuce.
If you prefer, you may make this Avocado Egg Salad using all mayonnaise or all yogurt instead of a combo of the two. Using only yogurt may require a tad more salt and/or apple cider vinegar.
You may alter the texture of this recipe but cutting the eggs/avocado into large chunks or, conversely, mashing them up a bit.