Egg salad with mustard and mayonnaise

Finely chop the eggs, the pickled cucumbers, the pepper and the dill.

Mix the mayonnaise, the mustard (you can choose either mild or spicy, according to your tastes) and the yoghurt, then add the vinegar and the olive oil.

Mix all the ingredients in a large bowl, cover and place the egg salad in the fridge for 1 hour.