Easy egg salad with tarragon and capers. Perfect on an open faced sandwich!
Boil the eggs for 10 minutes until they are hard boiled. Rinse them under cold water and peel. Let them cool and cut them into small pieces.
Stir mayonnaise, yoghurt, freshly chopped tarragon, capers, mustard and salt and pepper together.
Gently add the eggs, taste and serve. Add some extra tarragon for garnish and freshly ground pepper.