Russian Egg Salad
- Prep Time: 10 mins
- Serves: 4
Ingredients
- 6 Farm Pride eggs
- 1/4 cup light sour cream
- 1/4 cup low fat yoghurt
- 1 tsp Dijon mustard
- 1 small garlic clove, crushed
- 2 tbs chopped char grilled or roasted red capsicum (available from the deli or supermarket)
- 1 tbs 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. When the water begins to boil, 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.
