INGREDIENTS
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6 hard-cooked eggs, peeled and cut lengthwise
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1 fully ripened avocado, peeled, pitted and diced
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1 tablespoon plain low or no-fat yogurt
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2 teaspoons Dijon mustard
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1 teaspoon white vinegar
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1/2 to 1 teaspoon salt
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1/2 teaspoon ground black pepper
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1 tablespoon minced jalapeño
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1 tablespoon finely chopped onion
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Chopped chives (optional)