This healthy Mexican-style egg salad brings back good memories from my teenage life. I used to have this salad all the time because it was so delicious.
In a medium bowl, mix eggs, yogurt, cumin, and 1/4 cup of pico de gallo until egg yolks have broken up a bit and pico de gallo is evenly distributed. Add salt and pepper to taste. If desired, add more pico de gallo, but beware that it will thin out the egg salad.
Serve egg salad by itself, on a bed of lettuce or a slice of bread, and top with sliced avocado and an additional pinch of salt. Egg salad will keep for 3 to 5 days in a refrigerated, airtight container.