John Myers
Ingredients for 4 servings:
- 9 eggs
- 3 tbsp salad cream, light
- 2 tsp mustard, medium hot
- 4 small gherkins, sweet and sour
- ½ cup cucumber juice
- salt and pepper
- Parsley or similar herbs to taste
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
great for using up lots of Easter eggs
Peel the Easter eggs and roughly break them up with a fork in a bowl. Next, add the salad cream, mustard, and pickle juice. Finely dice the gherkins and mix in. Finally, season with salt, pepper, and herbs. It also tastes good with small cheese cubes or as a spread (use a little less pickle juice). A lighter version can be made with low-fat yogurt. This recipe came about while sifting through the countless leftover colored eggs from Easter Sunday. It’s the ideal way to use them up for anyone who hasn’t been able to stand the sight of boiled eggs since Good Friday. Even the littlest ones will enjoy it (my son is 2 and loves his “Ossa-eia-lat”).
Facebook Comments