For quick and easy lunch recipes make this Russian egg salad recipe.
Russian Egg Salad
Ingredients
6 eggs
1/4 cup light sour cream
1/4 cup low fat yoghurt
1 tsp Dijon mustard
1 small garlic clove, crushed
2 tbsp chopped char grilled or roasted red capsicum (available from the deli or supermarket)
1 tbsp chopped chives, plus extra to garnish
8 slices rye bread
Method
Place the eggs into a saucepan and cover with water. Cover and bring to the boil, and when it begins uncover and start timing for 10 minutes. Drain and cool under cold water, then peel. Roughly chop the eggs
Combine the sour cream, yoghurt and mustard until smooth. Stir in the chopped egg, chives and char grilled or roasted capsicum
Pile onto the rye bread as an open sandwich. Sprinkle with extra chives
Tips & Hints
To peel a hard-boiled egg: Gently tap egg on countertop until shell is finely crackled all over. Roll egg between hands to loosen shell. Start peeling at large end and hold it under cold running water to help ease the shell off
