Egg salad with yoghurt

Name: Egg salad with yoghurt
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 8.00 lettuce large leaves; 8.00 eggs hard-boiled, quartered; 3.00 apples diced; lemon juice; salt and freshly ground black pepper; 250.00 ml yoghurt; 50.00 ml mayonnaise; 15.00 ml onion chopped; 45.00 ml chutney; 20.00 ml nuts chopped; 10.00 ml fresh parsley chopped

6 servings

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Eggs

By Food24 November 03 2009

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Ingredients (11)

8.00	lettuce — large leaves
8.00	eggs — hard-boiled, quartered
3.00	apples — diced
	lemon juice
	salt and freshly ground black pepper
250.00 ml	yoghurt
50.00 ml	mayonnaise
15.00 ml	onion — chopped
45.00 ml	chutney
20.00 ml	nuts — chopped
10.00 ml	fresh parsley — chopped

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Method:

1. Line salad bowl with lettuce leaves.
2. Arrange the eggs and apples on lettuce leaves.
3. Sprinkle with lemon juice and flavour with salt and pepper.
4. Mix all the other ingredients, except nuts and parsley.
5. Pour sauce over salad.
6. Garnish with, nuts and parsley.