Egg Salad

BBQ season! The nice weather is finally here and we get to spend it outside BBQing with friends and family. Since more and more people are becoming vegetarians, this is another good option, since you can simply put this salad on a bun with some lettuce and voila, something delicious for a vegetarian.

**The salad is best when you make it the day ahead, which saves time the day of.

This is what you need:

8 hard boiled eggs
1 Tablespoons capers (optional but totally worth it)
6 pickles (12 if they are the tiny ones)
1/2 cup greek natural yoghurt
2 Tablespoons Mayonnaise
2 teaspoons dijon mustard
Salt and Pepper to taste
Garlic to taste
1 teaspoon sugar

Mix your salad:

Boil your eggs to be well done (at least 5 min on high) then let them cool
In a bowl add the yoghurt, mayo, mustard and seasoning mix
Mix well.
Peel and rinse off the eggs then dry them.
Slice the eggs and place them in the bowl.
Chop the pickles really tiny, almost like a relish consistency. ** I used 12 pickles in this recipe, because they were tiny ones.
Add the drained capers and mix well.
Refrigerate for at least one hour or even better, overnight.