Egg Salad with a Twist/Ensalada de huevo diferente

 Egg Salad

Ingredients:

4 hard-boiled eggs
125 gr plain Greek yoghurt
1 1/2 tbl whole grain dijon mustard
1 shallot finely chopped
1 celery stalk finely chopped
1 tsp salt
1 tsp tarragon

1 tsp fresh dill
pepper to taste

To make:

1. Hard boil eggs, about ten minutes. Let cool before peeling.

2. Peel eggs. Place egg yolks in one bowl and egg whites in another. Chop egg whites. 

3. Add shallot, celery, tarragon, fresh dill, salt, pepper and mustard to egg yolks and mix well.

4. Add egg yolk mixture to egg whites. Sprinkle with parsely, or dill or fresh green onion.

Serve on pumpernickle toast, or any kind of grainy toast.