To boil eggs. Cool, peel and finely chop.

Add the finely chopped onion and dill. Mix well.

For dressing mix mayonnaise, sour cream (or yogurt), French mustard with grains (if not, add a drop of ordinary mild mustard), soy sauce. Mix well. Mix the dressing with the salad. If you feel this is not enough filling, you can add a little sour cream or mayonnaise.

Salad can be served on toast. Or cook the tartlets pita. Pita using scissors to cut out 6 circles. Cut into the circle from one side to the middle, to make it easier to form the tartlet. In the form of a silicone or metal muffin tin to place the cut circles, turning the pouch. Pat and flatten the bottom of the tarts that it was sustainable. Bake 5-7 minutes in a preheated 175 degree oven. The slice should be crispy. The tartlets can be prepared a little in advance and fill them just before serving. These tarts well enough to keep their shape and not get soggy from the salad at least an hour.

Fill the tartlets with the salad and serve.