Egg, avocado and chive salad with rye bread

Ingredients

For 1 serving

• Eggs3
• Avocado50 g
• Nonfat Greek yogurt40 g
• Mustard1 teaspoon
• Chives4 g
• Celery40 g
• Rye bread2
• Lettuce60 g
• Radishes50 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs, celery, mustard,

Method

1. Bring a small pan of water to the boil, lower in the eggs with a spoon and cook them for 9 minutes until hard-boiled; cool them in cold water and peel.
2. Meanwhile, peel the avocado and mash it with a fork together with the Greek yoghurt, mustard, a pinch of salt and some black pepper until smooth.
3. Finely dice the celery and chop the chives. Roughly chop the eggs and fold them into the avocado cream with the celery and chives.
4. Wash the lettuce and radishes and thinly slice the radishes. Toast the rye bread for 2–3 minutes, until crisp.
5. Serve the egg salad on the lettuce with the radishes and toasted rye bread.