The lunch edit 129

Egg Salad on Rye

Make egg salad on rye, from the first ingredient to the finished dish.

1 serving · 6 ingredients · 3 steps

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Egg Salad on Rye, plated and ready to serve. — The finished recipe. Egg Salad on Rye

Ingredients 1 to 6 for egg salad on rye arranged separately on a dark worktop. — Ingredients 1 to 6. 3 large Eggs. 2 Egg whites. 60 g Greek yogurt, 0%. 8 g Dijon mustard. 20 g Spring onion. 2 slices Rye bread

Egg Salad on Rye, preparation step 1: Boil the eggs for eight minutes, cool them under the tap and peel. — Step 1. Boil the eggs for eight minutes, cool them under the tap and peel.

Egg Salad on Rye, preparation step 2: Chop them roughly and fold through the yogurt, mustard, spring onion and plenty of pepper. — Step 2. Chop them roughly and fold through the yogurt, mustard, spring onion and plenty of pepper.

The finished egg salad on rye. — Step 3. Pile it onto the rye rather than spreading it thin.

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