Egg, Chive & Mayo with Radish
Makes 4 serves
6 hard boiled eggs, peeled,
1 stalk celery, strings removed and finely diced
1 tablespoon mayonnaise
2 tablespoons Greek style yoghurt
1 radish, finely diced
1 tablespoons chives, chopped
Pinch of salt
Freshly cracked black pepper
Chop eggs roughly and place in a bowl with remaining ingredients, mix until well combined. Serve on crackers, in wraps or use as a dip with vegetable sticks.
Store in the fridge for up to three days.
Nutrition information: kilojoules 528, calories 126, protein 9g, fat 8.5g, saturated fat 2g, carbohydrate 4g.
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