Eggs – Cheese – Salad

Ingredients for 2 servings:

• 1 egg(s)
• 2 tbsp mustard, medium hot
• 1 tsp, leveled salt
• some sugar
• some pepper, ground
• 250 ml oil (sunflower oil)
• 1 tsp dill
• 200 g low-fat, creamy yogurt
• some vinegar, for seasoning
• 3 cucumbers (pickles), finely chopped
• 3 eggs, hard-boiled, chopped
• 3 slices of cheese, Maasdam or Emmental, cut into small pieces

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

according to my special recipe

For the homemade mayonnaise: Place the egg, mustard, salt, sugar, and pepper in a narrow, preferably tall, container and pour over the oil. Place a hand blender (magic wand) with the whisk attachment on the bottom of the container. Set the hand blender to the highest setting and let it rest motionless on the bottom of the container for about 5 seconds. Then hold it at an angle and very slowly pull up the side of the container from the bottom to the top. Caution: Pulling up too quickly can cause the mayonnaise to curdle. Once all the ingredients have thickened with the oil, stir briefly to ensure all the spices are well combined. To make a reduced-fat herb mayonnaise for the egg and cheese salad, put 4 tablespoons of the basic mayonnaise in a bowl and mix with 1 teaspoon of dill, low-fat yogurt, and a little vinegar until creamy. Now peel the hard-boiled eggs and slice and then dice them using an egg slicer or a knife. Dice the pickles and cheese as well and mix them into the herb mayonnaise. My tip: The remaining basic mayonnaise will keep well in a tightly sealed container in the refrigerator for several months.