Egg Salad With Cucumber

This egg salad is my favourite quick lunch: creamy, crunchy and full of fresh flavour.

Boil eggs for nine minutes, cool them in iced water, then peel and chop. Mix with a spoonful of Greek yoghurt, a little mayonnaise, Dijon mustard, diced cucumber, chopped dill, salt and pepper.

Pile it onto toasted sourdough, into lettuce cups or alongside crackers. It keeps well in the fridge for a couple of days.