Downhillcats delicate egg salad

Ingredients for 4 servings:

• 8 eggs, hard-boiled
• 100 g mixed pickles
• 1 pot of yogurt (150g)
• 2 tbsp mayonnaise
• 2 tsp mustard, medium hot
• 1 medium-sized garlic clove(s), squeezed
• 1 tsp pepper, green (from the jar)
• Salt and pepper, white

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Total time approx. 50 minutes

Using leftovers especially at Easter

First, combine the yogurt, mayonnaise, mustard, and crushed garlic clove to make a sauce. Season with salt and pepper. Dice the eggs and cut the pickles into small pieces. Stir into the sauce along with the drained peppercorns and mix well. Refrigerate for about 30 minutes to allow to marinate. Serve on a lettuce leaf and/or toast.