Ingredients
- —2 eggs
- —2 tbsp full-fat (goat) yogurt
- —1 tsp mustard (sugar-free)
- —1 tsp lemon juice
- —1 tbsp fresh chives or parsley, finely chopped
- —Pepper, salt
- —(Optional) a pinch of turmeric for color
Instructions
Boil the eggs for 8–9 minutes until hard-boiled and let them cool.
Peel the eggs and chop them into small pieces.
Mix the yogurt, mustard, lemon juice, pepper, salt, and herbs into a creamy dressing.
Gently fold in the chopped eggs and stir until well combined.
Serving Tip
Creamy, fresh, and protein-rich — perfect as a sandwich spread, salad topping, or light lunch. Serve in a small bowl or on a slice of rye crispbread. Garnish with fresh chives, parsley, or a thin slice of boiled egg as a topping.
Storage Tip
Store in an airtight container in the refrigerator for up to 2 days. Stir before serving.
RECIPE_ID: 756611fc...
LAST_UPDATE: 2/18/2026