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Egg salad with cucumber

updated

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Ingredients for 1 servings:

  • 8 eggs
  • 1 cucumber(s)
  • 1 cup of light cream cheese
  • some skimmed milk, 1.5% fat
  • 1 tsp mustard, medium hot
  • salt and pepper

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 12 minutes; Total time approx. 2 hours 22 minutes

without mayonnaise, vegetarian

Boil the eggs hard for 12 minutes. Wash and dice the cucumber. Rinse the eggs, peel them, and dice them as well. Place both in a bowl and mix with the cream cheese. Add the mustard and a little milk and season with salt and pepper. If you like, you can also add herbs. Let stand for 2 hours.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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