A twist on egg salad

I came up with this tasty lunch dish on a rainy Monday, in honor of my friends at V-Technologies and Ann's new egg cooker!

2 hard-boiled eggs
2 ribs celery, diced
1 tablespoon black caviar
3 mini gherkins, sliced thinly
1/2 cup yogurt (lo fat is okay)
1/2 tablespoon prepared horseradish
1/4 tsp salt or to taste
a few grindings of fresh pepper
1 tablespoon of fresh thyme leaves (any fresh herb will do)

Place the hot unpeeled eggs in a glass of cold water for 5-10 minutes while you assemble the remaining ingredients in a small bowl. Chop the eggs and toss with all the ingredients. Put in the fridge for 10 minutes or eat warm with toast, crackers, on salad, or on a soft bun with lettuce. Sprinkle with fresh thyme leaves before serving.

Serves 2.

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