Egg salad with cucumber, cream cheese and herbs – Easter menu

6 persons | 25 minutes

The with cucumber, cream cheese and herbs is a great salad for the Easter menu. In the shape of a rooster, it fits perfectly on an Easter table. The salad tastes particularly tender with eggs and is multiplied in taste and consistency by pickles.

Rating: Ø 5 ( 1 votes )
Egg salad with cucumber
Egg salad with cucumber

6 persons | 25 minutes

The with cucumber, cream cheese and herbs is a great salad for the Easter menu. In the shape of a rooster, it fits perfectly on an Easter table. The salad tastes particularly tender with eggs and is multiplied in taste and consistency by pickles.

Rating: Ø 5 ( 1 votes )

Ingredients

  • 6 eggs
  • 200g cream cheese
  • 1 onion, small
  • 3 pickles
  • 70g sour cream
  • 2 tsp mustard
  • 2 tsp lemon juice
  • dill, to taste
  • chives, to taste
  • parsley , to taste
  • salt, to taste
  • pepper, to taste
  • paprika, to taste
  • carrot, to taste

Instructions

  1. Boil and peel the eggs.
  2. Remove the yolks and dice the whites.
  3. Finely chop the herbs.
  4. Mix the yolks with the cream cheese, chopped herbs, sour cream, mustard and lemon juice.
  5. With salt and pepper to taste.
  6. Peel the onion and cut into fine cubes.
  7. Dice the gherkins into small pieces and place in a bowl with the onion.
  8. Add the egg yolk mixture and stir well.
  9. The egg salad in the shape of a rooster on a Form a flat plate.
  10. Garnish the egg salad with grated egg yolk.
  11. Decorate the rooster with the paprika, carrot and parsley.

Leave the egg salad in the fridge for at least 1 hour.

Utensils

  • knife
  • egg cooker
  • cutting board
  • bowl
  • serving plate