Egg Salad – Trine Hanneman

Ingredients

• 4 hardboiled eggs
• 40 g celery
• 4 tbsp dill
• ½ red chili
• 3 tbsp mayo*
• 2 tbsp full fat yoghurt 10%
• salt and freshly ground pepper
• 2 tomatoes
• 4 slices rye bread
• 4 tbsp crest
• 2 organic egg yolks
• 1 tbsp Dijon mustard
• 1 tsp white wine vinegar
• 250 ml flavourless cold-pressed oil
• ¼ tsp sea salt flakes and freshly ground pepper