Eggs with yoghurt
Instructions
Wait until the eggs are cool then cut them in half and remove yolks.
Put them in a bowl and process them with paprika, half half lemon juice, 1 tablespoon Mint, salt and pepper.
When the mixture will be smooth fill the egg whites.
Prepare a sauce with the yoghurt, the rest of the paprika and lemon juice and Mint, chopped garlic, salt and pepper.
Cover the eggs with this sauce and serve cool but not cold fridge.
Ingredients and dosing for 4 persons
- 4 hardboiled eggs
- 150 g of white yoghurt
- 1 clove of garlic
- 1 lemon
- 2 tablespoons of chopped mint
- 1 teaspoon of paprika
- Salt
- Pepper