Egg salad with cress

Boil the eggs for about 10 minutes, rinse them with cold water and peel them.

Wash and cut off the cress, wash the chives and chop finely.

Mix the mayonnaise and yoghurt together, cut the eggs into small cubes and mix with the sauce. Add the herbs and lemon juice and season with salt and pepper.

Serve the egg salad on bread or rolls and garnish with as much cress as you like.

Bon appétit!