Egg-Avo-Naise Salad


Swap the Greek yoghurt for mayonnaise if you prefer.


  • 4 eggs
  • 1 ripe avocado
  • 1 tablespoon low fat Greek yoghurt
  • Sprinkle LoSalt
  • Freshly ground black pepper


  1. Boil the eggs for 10 minutes to hard boil.
  2. Plunge into ice water to cool and then peel the eggs.
  3. Add the peeled, hardboiled eggs to a large bowl.
  4. Next add the avocado, Greek yoghurt, LoSalt and black pepper.
  5. Mix together with a potato masher.
  6. Serve in a sandwich or on top of a delicious salad.