Egg salad (low fat)
I love egg salat, but the one you buy at the supermarket is filled with fat, sugar etc.
So I’ve tried to make my own without any bad things.
Approximately 50 gram skyr/quark (mix with water until the consistency get’s “thinner”)
1-1½ tsp curry
salt/peber to taste
1-1½ agave sirup (since the skyr/quark can be a little bitter)
2-3 tbsp fresh or dried dill
4 hardboiled eggs
Mix everything together (except the eggs) and taste if it has the desired taste for you.
Chop the eggs into small tubes and add to the mixture
Store in fridge for an hour or so before serving.