Egg salad with pickles and curry mayonnaise

1.

Put eggs in boiling water and boil hard for about 9 minutes . Drain, quench and peel off the shell. Wash the herbs, shake dry, set aside some chervil for garnish, finely chop the rest. Cut the chives into fine rolls, set aside for sprinkling

2.

Slice 1 egg with an egg cutter, set aside. Dice the remaining eggs with the egg cutter. Drain the cucumber, collecting 1 tablespoon of the stock. Finely dice the cucumbers except for 4 pieces. Mix the mayonnaise, yoghurt, curry and the collected stock. Season to taste with salt and pepper. Stir in eggs and cucumber. Season to taste with salt and pepper.

3.

Spread the egg salad on the bread slices. Garnish with egg slices and the chervil that was set aside. Sprinkle with chives. Serve with the remaining cucumbers