Cheese salad with eggs and dill
4 servings
30 minutes
Cheese salad with eggs and dill is an exquisite combination of simple ingredients that creates a harmony of taste and texture. This recipe, inspired by European culinary traditions, is perfect for both everyday dinners and festive gatherings. The delicate cheese complements the softness of boiled eggs, while the tangy sauce made from sour cream, tomato juice, and Dijon mustard adds a refined sharpness and creaminess to the dish. Fragrant dill at the end adds freshness and lightness. The salad is served chilled, allowing all flavors to unfold in the best way possible. It pairs excellently with crispy toasts, light snacks or can stand alone as a dish that delights true gourmets.
1
Boil the eggs hard in boiling water. Cool them under cold water and peel. Chop finely and transfer to a bowl.
- Chicken egg: 2 pieces
2
Cut the cheese into small cubes and add to the eggs. Mix well.
- Cheese: 125 g
3
In a small bowl, whip the sour cream, then gradually add tomato juice and mustard while whisking, then season with salt and pepper. Add finely chopped dill and pour the sauce over the salad. Mix well and serve.
- Sour cream: 4 tablespoons
- Tomato juice: 1 teaspoon
- Dijon mustard: 0.3 teaspoon
- Salt: to taste
- Ground black pepper: to taste
- Dill: 1 tablespoon
