Egg salad
Ingredients
Preparation method
Place the eggs in a saucepan. Use a pan large enough for the eggs to sit in a single layer. Pour cold water over the eggs until they are fully covered, with about 2–3 cm of water above them. Set the pan over medium-high heat. Bring the water to a boil. Let the eggs simmer gently for 9–10 minutes (for hard-boiled eggs). Once cooked, drain the hot water. Rinse the eggs under cold running water. Let them cool completely. Peel the eggs and chop them into small pieces.
Cut the celery stalks into small pieces.
Place the boiled and chopped eggs in a large bowl. Add the yogurt, mayonnaise, mustard, oil, pepper, and capers. Mix everything well with a spoon or spatula until smooth and well combined.
Place the cooked and peeled beetroot together with the washed and trimmed radishes in a bowl or on a cutting board. Sprinkle with salt to taste. Finely chop everything with a sharp knife or, for speed, use a food processor and pulse for 2–3 seconds until you reach the desired texture.
Place a layer of spinach on the toasted bread, followed by the beet and radish mixture, then the egg mixture. Sprinkle with finely chopped green onion and season with salt and pepper.
