Egg salad appetizer

Ingredients

• Chicken egg
  120 g

  188 kcal
• Plain Greek yogurt, 1.9% fat
  100 g

  73 kcal
• Cucumber
  120 g

  17 kcal
• Tomato
  100 g

  20 kcal
• Bulb onion
  50 g

  21 kcal
• Salt
  2 g

  0 kcal
• Black pepper
  2 g

  5 kcal
• Oregano
  5 g

  13 kcal
• Parsley
  10 g

  5 kcal

Preparation Steps

1. Boil eggs hard for 12 minutes. Chop the tomato and onion and place in a bowl. Add eggs, mash them with a fork, add salt, oregano, parsley and black pepper to taste, then Greek yogurt and mix everything.
2. Cut the cucumber into slices and place the egg salad on them.