Egg, Chive & Mayo with Radish

Makes 4 serves

6 hard boiled eggs, peeled,
1 stalk celery, strings removed and finely diced
1 tablespoon mayonnaise
2 tablespoons Greek style yoghurt
1 radish, finely diced
1 tablespoons chives, chopped
Pinch of salt
Freshly cracked black pepper

Chop eggs roughly and place in a bowl with remaining ingredients, mix until well combined. Serve on crackers, in wraps or use as a dip with vegetable sticks.

Store in the fridge for up to three days.

Nutrition information: kilojoules 528, calories 126, protein 9g, fat 8.5g, saturated fat 2g, carbohydrate 4g.

This is just one of the cracker toppings/wrap fillings that features in our Fifty in a Flash recipe book. Find out more here.