Avocado Egg Salad

• 6 None eggs
• 1 clove garlic, minced
• 7 tbsp low-fat mayonnaise
• 7 tbsp plain yogurt
• 1 tbsp wholegrain mustard
• 15 None chives, sliced into 2 inch pieces
• 2 heads lettuce, washed and sliced
• 2/3 lb cherry tomatoes, sliced
• 3 None spring onions, trimmed and finely chopped
• 2 None avocados, halved, pitted and cut into balls with a 1/3 inch melon baller

1. To hard boil the eggs, place eggs in a saucepan and cover with water. Bring to a boil over medium heat then immediately remove from heat. Let eggs sit in hot water for 12 mins, drain then run under cold water. Peel and slice.
2. Meanwhile, combine garlic, mayonnaise, yogurt and mustard and season. Toss 1/2 dressing with eggs, chives, lettuce, tomatoes, spring onions and avocados. Serve with remaining dressing on side.

eggs, clove garlic, mayonnaise, yogurt, wholegrain mustard, chives, heads lettuce, cherry tomatoes, spring onions, avocados

Taken from recipes-plus.com/api/v2.0/recipes/18777 (may not work)