ingredients:
250-300 g of pickled cucumbers
400g of cooked chicken fillet
3 boiled carrots
4 hard-boiled eggs (yolks separated)
1/2 teaspoon salt
3 tablespoons of olive oil
3 tablespoons sour cream
1 tablespoon American mustard
A bunch of dill
Method:
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Start by cutting the pickled cucumbers into rounds and the cooked chicken fillet into cubes.
Finely chop the boiled carrots.
Peel the hard-boiled eggs and separate the yolks from the whites.
In a large bowl, combine the cucumbers, chicken, carrots, and egg whites. Mix gently.
In a small bowl, mash the egg yolks and add the salt, olive oil, sour cream and American mustard. Mix well until you get a creamy sauce.
Pour the sauce over the chicken and vegetable mixture and toss gently to evenly coat all the ingredients.
Add heaps of chopped dill to your salad for a touch of freshness.
Let cool in the refrigerator for at least 30 minutes to let the flavors blend.
Serve the Chicken and Egg Salad with Mustard Sauce in a beautiful bowl and enjoy this delicious explosion of flavors.
Enjoy your meal!
This salad is perfect for a light dinner or as a packed lunch. I hope you find it delicious and easy to make!
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