Yoghurt remoulade dip

Name: Yoghurt remoulade dip
Cook time: 15 min
Total time: 15 min
Yield: 7
Ingredients: 1 egg (size M); 7-10 Tbsp a few stalks of chives; 200 g Whole milk yoghurt; 200 g Remoulade (from the glass); 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 7

1 egg (size M)
7-10 Tbsp a few stalks of chives
200 g Whole milk yoghurt
200 g Remoulade (from the glass)
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Boil the egg hard for about 10 minutes. Wash the chives, dab dry and cut into fine rolls. Mix yoghurt, remoulade and chives and season with salt and pepper. Quench the egg and put 1 slice aside for decoration. Cut the rest into cubes and stir into the dip. Pour into a small bowl. Garnish with egg and chives
2
With 8 people: