Egg salad with mustard and mayonnaise

Name: Egg salad with mustard and mayonnaise
Yield: 6 portions
Cuisine: British
Ingredients: 6 hard boiled eggs; 4 small pickled cucumbers; 1 red pepper; 1 tbsp caper; 1 tbsp dill; 1 tsp olive oil; 1 tsp vinegar; 2 tbsp strained yoghurt; 1 1/2 tbsp mayonnaise; 1 1/2 tsp mustard, mild or spicy

Cookpad Greece @cook_8238176

Greece

This is an easy and tasty recipe that you can also make after Easter to use the leftover eggs.

Recipe by ΚΟΥΛΙΑΚΑΣ

This is an easy and tasty recipe that you can also make after Easter to use the leftover eggs.

Recipe by ΚΟΥΛΙΑΚΑΣ

Cookpad Greece @cook_8238176

Greece

This is an easy and tasty recipe that you can also make after Easter to use the leftover eggs.

Recipe by ΚΟΥΛΙΑΚΑΣ

This is an easy and tasty recipe that you can also make after Easter to use the leftover eggs.

Recipe by ΚΟΥΛΙΑΚΑΣ

Saved

Ingredients

6 portions

6hard boiled eggs
4small pickled cucumbers
1red pepper
1 tbspcaper
1 tbspdill
1 tspolive oil
1 tspvinegar
2 tbspstrained yoghurt
1 1/2 tbspmayonnaise
1 1/2 tspmustard, mild or spicy

Saved

Steps

1

Finely chop the eggs, the pickled cucumbers, the pepper and the dill.
2

Mix the mayonnaise, the mustard (you can choose either mild or spicy, according to your tastes) and the yoghurt, then add the vinegar and the olive oil.
3

Mix all the ingredients in a large bowl, cover and place the egg salad in the fridge for 1 hour.