Avocado Tuna Egg Salad

Ingredients

• 5 hard-boiled eggs, roughly chopped
• 1 x 425g (15 oz) can tuna in springwater, drained
• 1 large ripe avocado, diced
• 1/2 cup plain yoghurt
• 1 tablespoon dijon mustard
• 1 celery stalk, finely diced
• 1/4 red onion, finely diced
• 3 tablespoons parsley, finely chopped
• Salt and pepper, to taste

Instructions

1. 1

   In a large-sized bowl, combine the chopped eggs, tuna, avocado, celery, onion, parsley, yogurt, mustard, salt, and pepper. Gently stir until everything is thoroughly incorporated.

2. 2

   Taste for seasonings and adjust accordingly.

3. 3

   Cover and refrigerate until ready to use.