Elevate your salad game with this enticing Egg and Cucumber Salad, featuring a delectable homemade tartar sauce. This refreshing dish combines the creamy texture of hard-boiled eggs with the tangy crunch of pickled cucumbers, all brought together by a flavorful tartar sauce made from scratch. Perfect for summer gatherings or as a festive addition to your Easter menu, this recipe promises a burst of flavor in every bite
- 2 hard-boiled eggs,
- 1 pickled cucumber (preferably lightly salted).
- about 10 dag (3.5 oz) of thick mayonnaise,
- 1 teaspoon of mustard,
- 1-2 teaspoons of grated horseradish,
- 1-2 pickled mushrooms,
- 1-2 teaspoons of chives.
Garnish: chives, radishes, tomato, green lettuce
How to make your own tartar sauce
Mix ready-made mayonnaise with diced pickled cucumber, pickled mushroom, and optionally with 1 teaspoon of mustard or horseradish. Season to taste with a pinch of sugar, and if necessary, salt. Serve in a sauceboat or a small bowl for cold meats, fish, eggs, cold cuts, etc.
Note! There are many recipes for making tartar sauce, but the mentioned additions can be considered basic.
Preparing the salad
Peel and slice the eggs (preferably with a special egg slicing tool). Peel the cucumber, slice it into slices no thicker than the egg slices, and arrange on a plate to drain the juice. On a rectangular serving dish, alternate rows of egg slices and cucumber slices, drizzle with thick tartar sauce (and garnish the salad so that the rows are visible; sprinkle chives between the rows, divide with slices of radishes or tomatoes, and thinly sliced green lettuce leaves.
Note! If using fresh cucumbers, the sauce should have a sharp (spicy) taste. This is a suitable appetizer for the summer season, as well as for Easter dishes. In that case, add more chives or horseradish to the sauce.”
Preparation time is about 35 minutes.