Celery, Yogurt, Summer recipes, Summer salad, Simple salads, Egg salad

Dill and egg salad

Ingredients

Servings 4
  • 100 g dill
  • 4-5 hard boiled eggs
  • 3-4 celery stalks
  • 3 art. l. yogurt or curdled milk
  • 2 tbsp. l. mayonnaise, homemade
  • 2 Art. l. olive oil
  • salt
  • freshly ground black pepper

Cooking

Step 1

Rinse dill, remove tough stems and chop finely. Peel the eggs from the shell and chop.

Step 2

Remove tough outer fibers from the celery stalks, this is best done with a paring knife. Cut the celery into small cubes.

Step 3

Place celery, eggs and dill in one bowl. In another, mix yogurt, mayonnaise, olive oil, salt and pepper. Add dressing to vegetables and refrigerate for 1 hour.

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