Creamy Egg Salad with Pickles and Spring Onion

Finely dice 25 gr Pickled Cucumber and drain any excess brine thoroughly.

Thinly slice 15 gr Spring Onion and finely chop 3 gr Fresh Dill.

Place 2 pieces Eggs size L into a medium pot and cover completely with 500 ml Water.

Bring the water to a rolling boil over medium-high heat, cook the eggs for 9 minutes, then immediately transfer them into cold water to stop cooking.

Peel the chilled eggs carefully and dice them into medium bite-sized cubes.

In a mixing bowl, whisk together 15 gr Mayonnaise, 20 gr Strained Yogurt, 1 tsp Dijon Mustard, ¹/₄ tbsp Lemon Juice, ¹/₄ tsp Table salt, and ¹/₂ tsp Black Pepper - Powder until smooth and uniform.

Add the diced eggs, diced pickled cucumber, sliced spring onion, and chopped fresh dill into the bowl with the dressing, folding gently with a spatula so the eggs remain intact.

Cover the bowl and rest the salad in the refrigerator for 15 minutes to allow the flavors to meld before serving.