Summary

Ingredients

• 6 medium egg (s), hard-boiled
• 6 pickled cucumber (s)
• parsley
• Chive rolls

For the dressing:

• 150 g natural yourt
• 2 tablespoon cucumber water or vinegar
• 2 teaspoons mustard
• salt and pepper
• 1 pinch (s) cayenne pepper, optional

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Instructions

1. Finely dice the pickles. Cut the eggs into slices or cubes with the egg cutter. Add the finely chopped pickles and sprinkle with finely chopped parsley and chives.
2. Add the natural yoghurt with mustard and cucumber water or vinegar, pepper, salt and possibly cayenne pepper and mix with a whisk, season to taste and season to taste.
3. Pour the dressing over the egg mixture and mix together.
4. Let the egg salad stand in the refrigerator for about 2 hours.