Egg and Sparrow Grass Salad
Egg, asparagus , peas in an sour cream, mayonnaise dressing

Ingredients: 6-8 hard-boiled eggs 1 can pineapple crushed pineapple, drained but reserve juice 1 1/ 2 cup (100 grams) fresh cooked asparagus, cut in small diagonal strips 1 cup frozen peas, thawed Dressing: 1/2 cup mayonnaise 2 cups sour cream 1 pinch salt, pepper, paprika some pineapple juice

Directions:

1. Cut the hard boiled eggs into small chunks as you
would for egg salad and place in a large mixing bowl.

2. Add the asparagus, peas and crushed pineapple.

3. Blend the mayonnaise, sour cream a spoonful or two of pineapple juice, salt, pepper and paprika.

4. Fold in the dressing with the rest of the ingredients and chill for an hour.

5. Spread on toast or serve as a salad.

Here it is garnished with red pepper chunks.

You can lower the calories and fat in this salad by using a light
mayonnaise and non fat plain yogurt. I like to strain my non-fat
yogurt to make it creamier.

Here is the recipe for making this creamier yogurt it is almost
like what the Germans call Quark.