Serves: 4 - 6 eggs
- 1/4 cup light sour cream
- 1/4 cup low fat yoghurt
- 1 tsp Dijon mustard, like Poupon Dijon Mustard
- 1 small garlic clove, crushed
- 2 tbsp chopped char grilled or roasted red capsicum from the Thomas Dux deli
- 1 tbsp chopped chives, plus extra to garnish
- 8 slices rye bread (try Brasserie's Light Rye Sourdough bread)
- Place the eggs into a saucepan and cover with water. Cover and bring to the boil, and when it begins uncover and start timing for 10 minutes. Drain and cool under cold water, then peel. Roughly chop the eggs.
- Combine the sour cream, yoghurt and mustard until smooth. Stir in the chopped egg, chives and char grilled or roasted capsicum.
- Pile onto the rye bread as an open sandwich. Sprinkle with extra chives.
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