Summary

Ingredients

• 6 egg (s), hard-boiled
• 1 can asparagus (34 ml)
• 3 tablespoon mayonnaise
• 3 tablespoon yogurt, low-fat level
• 1 tablespoon mustard, hot
• 1 tablespoon lemon juice
• salt
• Cayenne pepper
• N / A chives, chopped

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Instructions

1. Cut the eggs into eighths and layer them alternately in a bowl with the asparagus stalks cut into bite-sized pieces. Mix a well-seasoned dressing from the other ingredients and add to the eggs. Carefully fold in and leave to stand in the refrigerator for a few hours, covered.
2. Serve with baguette and sprinkle with chopped chives before serving.