Eggcelent egg salad

Boil the eggs in 6 minutes until the yolks have set. Drain and rinse under cold running water. Peel and mash with a fork. Let cool for 5 minutes. Chop the parsley. Mix the mayonnaise, mustard, curry spices, Worcestershire sauce and ¾ of the parley with the mashed eggs. Season with pepper and salt. Sprinkle the egg salad with the remaining parsley. Delicious on toast as an appetiser or during a luxurious brunch!

Ingredients: 4 eggs, 50 ml of yoghurt, 25 ml of mayonnaise, 15 grams of fresh parsley, 1 teaspoon of mustard, 1 teaspoon of Worcestershire sauce, 1 teaspoon of curry madras, 1 teaspoon of sea salt, 1 teaspoon of black pepper