Beetroot Egg Salad Tartine

• medium eggs↗2
• large boiled beetroot1

  finely chopped

• low-fat Greek yogurt↗1 tbsp tbsp
• mayonnaise↗1 tbsp tbsp
• green onions↗2

  chopped

• cornichons↗3

  finely chopped

• finely chopped dill1 tbsp tbsp

  plus extra for serving

• wholegrain bread2 slices
• mixed seeds↗½ tbsp tbsp
• spinach↗

  and arugula, for serving (optional)

Step-by-step instructions

1. 1

   Fill a large pot with water, bring to a boil, add the eggs and gently simmer for 8 minutes over low heat. Remove them with a slotted spoon and transfer to a bowl of cold water to cool.

2. 2

   Peel the eggs and finely chop them. Place them in a mixing bowl together with the beetroot, yogurt and mayonnaise. Stir with a fork until smooth. Gently fold in the green onions, cornichons and dill, seasoning to taste.

3. 3

   Toast the bread, spread it with the beetroot egg salad and sprinkle with the seeds and extra dill. Optionally add some greens when serving.