Egg salad with cucumber, cream cheese and herbs – Easter menu
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
Utensils
- knife
- egg cooker
- cutting board
- bowl
- serving plate
Instructions
- Boil and peel the eggs.
- Remove the yolks and dice the whites.
- Finely chop the herbs.
- Mix the yolks with the cream cheese, chopped herbs, sour cream, mustard and lemon juice.
- With salt and pepper to taste.
- Peel the onion and cut into fine cubes.
- Dice the gherkins into small pieces and place in a bowl with the onion.
- Add the egg yolk mixture and stir well.
- The egg salad in the shape of a rooster on a Form a flat plate.
- Garnish the egg salad with grated egg yolk.
- Decorate the rooster with the paprika, carrot and parsley.
Leave the egg salad in the fridge for at least 1 hour.
