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Ingredients
4 eggs
3/4 cup quality mayonnaise
2 tbsp plain yoghurt
1 tbsp red-wine vinegar
1 tsp Dijon mustard
2 tbsp tiny capers (also sold as lilliput capers)
2 spring onions, finely sliced
Method
1. Boil the eggs for eight minutes in simmering water. Immerse in plenty of cold water for five minutes before peeling and roughly chopping into quite small dice.
2. In a bowl, mix the mayonnaise and yoghurt, then mix through the vinegar, mustard, capers and spring onions. Fold through the chopped egg.
