Ingredients

• 6 None
• 1 tbsp mustard, medium hot
• 125 ml natural yogurt
• 2 large gherkins
• 1 clove garlic or 1 teaspoon wild garlic pesto
• salt and pepper
• Parsley

preparation

Boil the eggs for 10 minutes, let them cool and peel.

Cut the eggs and cucumber into fine cubes, peel and press the garlic and mix everything with the other ingredients in a bowl. If you don’t want to smell so much the next day, you can use wild garlic pesto instead of garlic. Season with salt and pepper. Finally, refine the egg salad with some chopped parsley.