Herbed Avocado Egg Salad

Instructions

1. Place eggs in a saucepan and fill with water so eggs are covered. Bring to a boil, then remove from heat and let eggs rest in water for 8 to 10 minutes. Remove eggs from pan and run under cold water. Cool and peel, discarding shells.
2. Mash avocado and eggs together until a textured and chunky in consistency. Add yogurt, mustard, lemon juice, and herbs. Season with salt and pepper to taste. Drizzle with olive oil.
3. Serve chilled or at room temperature. Transfer salad to a bowl if serving immediately or to an airtight container if saving for later. Store up to three days in the refrigerator.