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
- Chop the eggs and celery into squares.
- Mix yoghurt, chives, lemon juice and curry powder. Add salt and pepper until you’re happy with the taste.
- 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.