pure improvisation at its finest (you definitely need to like eggs for this one)… (makes 2x portions) you’ll need: - 4 eggs - a small handful of dill - 1tbsp of capers - 2 small sticks (or 1 large) of celery - 2tbsp mayonnaise - 2tbsp greek yogurt - 2tsp dijon mustard - salt & pepper to taste (to serve): - fresh / toasted sourdough - fresh cucumber, sliced - sea salt & pepper (optional) method: 1. begin by CAREFULLY placing the eggs into a saucepan. fill with cold water and place on a high heat until boiling. 2. once the water is boiling, lower the heat so the eggs are gently simmering - start the timer for 8 minutes. 3. meanwhile, finely chop the dill, capers and celery. 4. once the eggs have boiled, drain the water and fill the saucepan back up with ice cold water (or place the eggs into an ice bath for a few minutes). 5. carefully peel the shell from the eggs and place into a medium sized bowl. 6. using a fork, roughly mash the eggs until clumpy but not smooth. 7. add in the dill, capers, celery, mayonnaise, greek yogurt, dijon mustard and seasoning and mix until thoroughly combined. 8. on a fresh / toasted piece of sourdough, spoon as much of the egg mixture as you’d like on top of the bread. 9. top with freshly sliced cucumber and finish with a sprinkle of sea salt and pepper… enjoy xxx🥒🥚 #EasyRecipes #eggs #toast #lunchideas #lunch - @helentaylorrr