egg salad

Delicious on a sandwich or cracker. This light egg salad is easy to make and has a low fat content.

What do you need?

• 1 egg

• leaves from 3 sprigs of flat-leaf parsley

• 1 tbsp low-fat yoghurt

• ¼ tsp smooth mustard

• pinch of curry powder

• salt, pepper and herbs to taste

Preparation

1. Bring a pan of water to the boil, carefully place the egg in it and boil it hard for about 8 minutes.

2. In the meantime, finely chop the parsley leaves.

3. Run the boiled egg under cold running water. Peel the egg and mash it finely with a fork.

4. Place the egg pieces together with the yogurt, mustard, parsley and curry powder in a small bowl. Taste and season with salt, pepper and herbs.

Nutritional values