Egg Salad with Cucumber and Sour Cream
Prep: 5 min
Cook: 11 min
Total: 16 min
1 servings
Easy
Snacks
Vegetarian
Gluten-Free
Ingredients
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2 pc Boiled egg
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140 g Cucumber, peeled
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40 g Sour cream 10% fat
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15 g Dill, parsley or other herbs
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to taste Salt, oregano, allspice
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1 tsp Fresh lemon or lime juice
Instructions
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1Bring water to a boil. Boil the eggs for 7-8 minutes. Then cool them under running water or with ice to make peeling easier. Peel the eggs and dice into approximately half-centimeter cubes. Dice the cucumber the same way.
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2Mix together the eggs, sour cream, add salt, oregano, and allspice. Chop the herbs and add to the dish, mix everything well.