Egg salad with Greek yogurt sauce
Ingredients
- 8 hard-boiled eggs, peeled
- 10 cherry tomatoes
- 150g canned corn, drained
- 200g mixed green salad
For the yogurt sauce
- 150g Greek yogurt
- 2tbs mayonnaise
- 2tbs white wine vinegar
- 1tsp mustard
- salt
- pepper
Directions
Cut the eggs in slices ant the tomatoes in half. Rinse the corn with plenty of water and drain it.
Pour into a bowl the green salad, the tomatoes, the corn. Add the eggs.
Beat in a bowl the yogurt with the mayonnaise, the vinegar and the mustard. Add salt and pepper and mix well. Add the yogurt sauce to the salad and serve.
