Egg salad with peppers and celery

Name: Egg salad with peppers and celery
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 6 Eggs; 2 red and yellow peppers; 1/2 Perennial celery; 2 (150 g each) Mug of whole milk yoghurt; 250 g Low-fat curd; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 collar Chives and parsley; 2 discs Toast; 10 g Butter or margarine; 7-10 Tbsp some salad leaves

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

6 Eggs
2 red and yellow peppers
1/2 Perennial celery
2 (150 g each) Mug of whole milk yoghurt
250 g Low-fat curd
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 collar Chives and parsley
2 discs Toast
10 g Butter or margarine
7-10 Tbsp some salad leaves

Directions

1
Boil eggs in boiling water for about 10 minutes until hard, rinse with cold water, peel and cut into eighths. Clean, wash and chop the peppers. Clean, wash and cut celery into fine slices.
2
Mix the vegetables and eggs carefully. Stir yoghurt and quark until smooth. Season to taste with salt and pepper. Wash the herbs, chop finely and stir into the quark. Cut toast into cubes and fry in a pan in hot fat until golden brown.
3
Wash and drain the lettuce and place it on a plate. Arrange the egg salad on top, add some sauce. Sprinkle with bread cubes and garnish with parsley. Add the rest of the sauce extra.