Yogurt Egg Salad - cooking recipe

Ingredients

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

Preparation

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.