Breakfast,Dips & Condiments An egg salad is my weakness – I have fond memories of my summer days in London, eating M&S egg salad sandwiches in the park with a cup of builder’s tea. Now of course, mayo and my love handles don’t see eye to eye, so I look for an instant, skinny version, where I don’t even need a chopping board – boiled eggs, cut up or smashed in the mixing bowl, homemade yoghurt, mustard, a pinch of black garlic sauce, lots and lots of chili sauce, salt and pepper, loaded onto a slice of bread, bagel half or whatever you have, and for that crunch (since I’m a lazy ass) pumpkin seeds! The extra virgin olive oil drizzle is to make up for the loss of the mayo! promise, you will love this! The Recipe Serves Ingredients 2 hard boiled eggs, chopped 3-5 tbsp yoghurt – as per your liking ½ tsp English mustard ½ tsp black garlic paste 1-2 tsp chili sauce salt and pepper 1 tsp extra virgin olive oil pumpkin seeds toast Instructions Stir the chopped eggs with yoghurt, English mustard, black garlic paste, chili sauce, salt and pepper Spread extra chili sauce over the toast Top the toast with the egg mixture Drizzle the extra virgin olive oil on top Sprinkle pumpkin seeds on top