Egg salad with cheese and dill
Michał GotujeA simple, creamy egg salad with gouda and dill. Perfect on fresh bread, rolls and sandwiches for a quick breakfast or dinner.
Ingredients
Ingredients
- eggs (hard-boiled)3 szt.
- gouda cheese (grated or chopped)80 g
- dill (a large handful)15 g
- mayonnaise4 łyżki
- mustard1 łyżeczka
- salt (to taste)
- pepper (to taste)
Nutrition facts* / 2 servings
of which saturated 7 g
* Approximate values, calculated from 1 of 7 recipe ingredients.
Instructions
- 1
Hard-boil the eggs, cool and peel them.
- 2
Finely chop the dill.
- 3
Grate the gouda on a box grater or chop it in a food processor.
- 4
Add the eggs, cheese, dill, mayonnaise and mustard to a bowl.
- 5
Season with salt and pepper to taste.
- 6
Mash everything with a fork, or briefly blend it in a food processor if you prefer a creamier consistency.
- 7
Serve with fresh bread or crispy rolls.
Tip
If you like a bolder flavor, add a bit of chives or a few drops of lemon juice.
Common mistake
Don't blend the salad for too long, or it will turn too runny and lose its texture.
Serving suggestion
Tastes best on fresh bread, toast or a crispy baguette.
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