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Russian Egg Salad
Preparation Time:
Cooking Time:
Serves: 4
Ingredients:
6 Farm Pride eggs
¼ cup light sour cream
¼ cup low fat yoghurt
1 tsp Dijon mustard
1 small garlic clove, crushed
2 tbsp chopped char grilled or roasted red capsicum (available from the deli or supermarket)
1 tbsp chopped chives, plus extra to garnish
8 slices rye bread
Method:
- Place the eggs into a saucepan and cover with water.
- Cover and bring to the boil, and when it begins uncover and start timing for 10 minutes.
- Drain and cool under cold water, then peel.
- Roughly chop the eggs.
- Combine the sour cream, yoghurt and mustard until smooth.
- Stir in the chopped egg, chives and char grilled or roasted capsicum.
- Pile onto the rye bread as an open sandwich.
- Sprinkle with extra chives.
