Avocado filled with egg salad

Boil the eggs almost hard in six to eight minutes. In the meantime, cut the tomatoes in four and remove the seeds. Cut the flesh into small cubes.

Let the eggs scare and peel them. Prepare the eggs in a deep plate and let them cool slightly. Sprinkle some salt and pepper and mix in the Greek yogurt, grated cheese, oregano and pieces of tomato.

Halve the avocados and put them on a plate. Spoon the egg salad and garnish with leaves of oregano.