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