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Eier-Kresse-Dip

Zutaten für 4 Personen

3 Stk. Eier hart gekocht
200 g Gewürzgurken
3 Stk. Zwiebeln
2 EL Kapern
1 Bund Brunnenkresse
80 g Mayonnaise
200 g Joghurt
3 TL Merreettich, gerieben

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Gewürzgurken, sowie Zwiebeln würfeln. Kapern, Brunnenkresse und die Eier hacken. Mayonnaise, Joghurt und Merreettich verrühren. Alles unterheben, würzen.

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