Yoghurt-based egg salad

Egg saladAlthough it has already started getting cooler in Denmark I’m still in a summery mood for cool foods and low effort dishes. This one is exactly that and perfect for a light lunch or a snack.

Yoghurt egg salad

5 hard-boiled eggs

2 stalks of celery

2 tbsp of chopped chives

4 tbsp of natural yoghurt 3,5 %

1/2 tsp of lemon juice

1/2 tsp of madras curry powder

salt/pepper to taste

  1. Chop the eggs and celery  into squares.
  2. Mix yoghurt, chives, lemon juice and curry powder. Add salt and pepper until you’re happy with the taste.
  3. Mix in the chopped eggs and celery and that’s it! You’re done. I can recommend serving it with some rye bread toasted in butter.

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