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Light egg salad

updated

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Ingredients for 2 servings:

  • 4 large eggs, not quite hard boiled, cut into small cubes
  • ½ onion(s), cut into small cubes
  • 1 red bell pepper(s), cut into small cubes
  • 1 green bell pepper(s), cut into small cubes
  • 1 tomato(s), cut into small cubes
  • ½ bunch chives
  • 200 g low-fat yogurt
  • 1 tsp mustard, medium hot
  • salt and pepper
  • e.g. salad, green
  • Herbs
  • 1 pinch of honey
  • Vinegar
  • oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 18 minutes

Place the eggs, onion, vegetables, and chives in a bowl. Mix with the yogurt, mustard, and seasoning. Wash the green salad and marinate it as desired. Arrange on a plate and spread the egg salad on top. Serve with brown bread or ciabatta.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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