Egg salad with capers and mustard

Ingredients for 2 servings:

• 3 medium-sized eggs, boiled
• 3 tbsp tartar sauce
• 1 tbsp mustard
• 1 tsp capers
• 1 dashes liquid sweetener
• 1 shot of white wine vinegar
• 1 pinch of curry powder
• Chives, dried or fresh
• Dill tips, amount to taste
• salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 53 minutes

quickly made for breakfast

Boil the eggs in boiling water. Remove one egg after 6 minutes to ensure it is still soft inside. Remove the other two after 8 minutes, rinse them under cold running water, and peel them. Roughly break the soft-boiled egg into a bowl with a fork so that the yolk and white are mixed together. Finely chop the hard-boiled eggs and add them. Add the dressing ingredients to the bowl and gently fold in until well combined. If possible, let the egg salad chill in the refrigerator for half an hour to allow the seasonings to develop. The egg salad is delicious on warm toast or toasted rolls.