Egg Salad on Rye Bread
Cook eggs until hard-boiled. Rinse and peel. Rinse and halve pepper and remove seeds and ribs. Rinse and core tomato.
Cut eggs, pepper, tomato, cheese and pickled cucumber into cubes and mix with capers.
Whisk mayonnaise and yogurt until smooth. Season generously with salt, pepper and cayenne pepper and mix with prepared ingredients.
Top rye bread slices with egg salad and serve immediately.