Wholemeal ball with egg salad

Name: wholemeal ball with egg salad
Total time: 20 min
Yield: 4
Ingredients: 4 egg; 0.5 tablespoon White wine vinegar; 3 tablespoons yogurt; 1 stalk of celery, in tiny cubes; 4 black olives without pip, chopped finely; 1 tablespoon capers, drained; 4 wholemeal bulbs; handful of lamb's lettuce; 1 roasted peppers, in long strips

Ingredients

4 egg
0.5 tablespoon White wine vinegar
3 tablespoons yogurt
1 stalk of celery, in tiny cubes
4 black olives without pip, chopped finely

1 tablespoon capers, drained
4 wholemeal bulbs
Handful of lamb's lettuce
1 roasted peppers, in long strips

Directions

Boil the eggs almost hard in eight minutes, let them scare under cold running water and peel them.
Allow the eggs to cool to lukewarm.
Finely chop the eggs and mix them in a bowl with vinegar, yogurt, celery, olives, capers and some freshly ground pepper.
Cut open the wholemeal balls and spread a generous amount of lamb's lettuce over the bottoms.
Spoon the egg salad.
Garnish with the bell peppers and cover with the top halves of the buns.