yoghurt egg salad

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THE EXPERIENCE

recipe by:

Madame Ginger

traditional

contemporary

Level of difficulty

Time needed 20 minutes

INGREDIENTS

8 eggs

200gr DODONI authentic Greek yoghurt 2%

2 tablespoons mustard

salt & pepper

1 tablespoon vinegar

parsley

1 teaspoon sweet or smoked paprika

1 bread loaf

PREPARATION

Finely chop the parsley.
Carefully place the eggs in a medium saucepan and cover with cold water. Add the vinegar.
Slice the bread and sprinkle with some olive oil.

EXECUTION

Bring water to a boil in low heat and let them boil for 10 minutes. Remove from hot water and let them cool.

Bake the bread in preheated oven at 180°C for 5-6 minutes.

Peel the eggs and place them in a bowl. Combine with yoghurt mayonnaise, mustard, salt and pepper. Mash well with a fork.

Serve on bread and sprinkle with parsley and paprika.

yoghurt egg salad

Time needed
20 minutes

INGREDIENTS

8 eggs

200gr DODONI authentic Greek yoghurt 2%

2 tablespoons mustard

salt & pepper

1 tablespoon vinegar

parsley

1 teaspoon sweet or smoked paprika

parsley

1 teaspoon sweet or smoked paprika

1 bread loaf

PREPARATION

Finely chop the parsley.
Carefully place the eggs in a medium saucepan and cover with cold water. Add the vinegar.
Slice the bread and sprinkle with some olive oil.

EXECUTION

Bring water to a boil in low heat and let them boil for 10 minutes. Remove from hot water and let them cool.

Bake the bread in preheated oven at 180°C for 5-6 minutes.

Peel the eggs and place them in a bowl. Combine with yoghurt mayonnaise, mustard, salt and pepper. Mash well with a fork.

Serve on bread and sprinkle with parsley and paprika.