Classic Egg Salad with Peas

Place 6 pieces Eggs size L in a pot and cover them with cold water. Bring to a rolling boil, then reduce the heat and let them simmer for 10 minutes for perfectly hard-boiled eggs. Immediately transfer the cooked eggs to a bowl of ice water or run them under cold running water for a few minutes to stop the cooking process and make peeling easier.

Once cooled, carefully peel the eggs and cut them into large bite-sized pieces. Set aside. Drain 150 gr Canned peas well and gently pat it dry to remove excess moisture.

In a medium mixing bowl, combine:
- 150 gr Mayonnaise
- 30 gr Yogurt 4.5%
- 1 tbsp Mustard
Stir until the mixture becomes smooth and creamy.

Add the chopped eggs and the drained peas to the creamy dressing. Season with ¹/₂ tsp Table salt and ¹/₄ tsp Black Pepper - Powder.
Gently mix everything together until the eggs and peas are evenly coated, being careful not to mash the eggs.

Transfer the egg salad to a serving dish. Lightly sprinkle paprika on top for authentic color and flavor.
Cover and refrigerate for at least 20–30 minutes to allow the flavors to meld and the salad to chill היט היט. Serve cold.