Egg salad with yoghurt

Name: Egg salad with yoghurt
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 6 Eggs (size M); 4 Spring onions; 4 Stem(s) Dill; 1/2 Cress bed; 2 TABLESPOONS Skimmed milk yoghurt; 2 TABLESPOONS Salad cream (10 % fat); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1-2 TABLESPOONS Wine vinegar; 4 discs brown bread

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

6 Eggs (size M)
4 Spring onions
4 Stem(s) Dill
1/2 Cress bed
2 TABLESPOONS Skimmed milk yoghurt
2 TABLESPOONS Salad cream (10 % fat)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1-2 TABLESPOONS Wine vinegar
4 discs brown bread

Directions

1
Boil eggs in boiling water for about 8 minutes until hard. Clean, wash and finely dice spring onions. Wash dill, shake dry, pluck flags from stems and cut finely. Cut cress from the bed with scissors
2
For the sauce, mix yoghurt and salad cream and season with prepared herbs, except for some cress for garnishing, and season to taste with salt, pepper and vinegar
3
Drain the eggs, rinse with cold water, peel and cut into fine cubes. Mix sauce, spring onion and eggs. Cover bread slices with egg salad and garnish with cress