Egg Salad with Yogurt and Cucumber

1. 1 Eggspack 10 pcs ≈ $1.89 2 pcs
2. 2 Cucumbers≈ $3.67 per kg 80 g
3. 3 Green onionspack 50 g ≈ $1.30 8 g
4. 4 Plain yogurtpack 300 g ≈ $2.10 40 g
5. 5 Mustard 3 g
6. 6 Crispbreadpack 200 g ≈ $2.80 20 g
7. 7 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Wash the cucumber² and green³ onion, and prepare the eggs¹ and yogurt with mustard.

2. Place the eggs¹ in a pot, cover with cold water, and bring to a boil; boil hard for 9 minutes, then cool under cold water.

3. Peel the eggs¹ and dice them into 1 cm cubes.

4. Wash, dry, and dice the cucumber² into 1 cm cubes.

5. Wash and dry the green³ onions, then finely chop.

6. Combine the eggs¹, cucumber², and green³ onion in a bowl, add the yogurt with mustard, salt, and mix until smooth.

7. Spoon the salad onto crackers and serve immediately; refrigerate until serving if desired.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.