Ingredients
Scale
- 6 large eggs
- 15 ml or 1 tbsp full-fat mayonnaise
- 15 ml or 1 tbsp yoghurt, preferably Greek
- 10 ml or 2 tsp Dijon mustard
- 1 ml or ¼ tsp salt
- freshly ground black pepper, to taste
- 60 g or ½ cup finely chopped celery (about 1 stalk)
- 15 g or ¼ cup chopped chives
- 8 Lemon Knot Rolls (see King Arthur website recipe) or 6 slices multigrain bread
Instructions
- Place the eggs in a medium saucepan and cover with cold water. Bring to a gentle boil over medium heat. Remove the pot from the heat, cover, and let stand for 10 minutes.
- Transfer the eggs to an ice water bath and let cool for 5 minutes. Peel and roughly chop the eggs.
- In a medium bowl, combine the mayonnaise, yoghurt, Dijon mustard, salt, and several grinds of black pepper.
- Fold in the chopped eggs, celery, and chives. Taste and adjust the seasoning as needed.
- Spoon onto Lemon Knot Rolls or multigrain bread and cut as desired.
Notes
For the Lemon Knot Rolls, I adapted King Arthur Baking’s Lemon Love Buns recipe, shaping the dough into knots rather than standard rolls.