Drain the cucumbers through a sieve, collect the liquid (without the spices). Boil the eggs hard while cutting all the ingredients except for the onion into pieces that are not too small and about the same size. If you start with the cucumbers, you can use the size of 1/6 cucumber slice (if it is not too small) as a guide. Finely dice the onion.
The ingredients can then be put directly together in a tight-fitting bowl with a lid. As a rule of thumb, all ingredients should be in roughly equal parts in the bowl.
Rinse the hard-boiled eggs in cold water, peel and cool and add to the remaining ingredients, also diced. Finally, add the mayonnaise (possibly a shot of tartar sauce) and gradually add about half of the remaining cucumber water.
Close the bowl and shake until the egg yolk has combined with the mayonnaise and cucumber water to form a dressing. Depending on the desired consistency of this dressing, add liquid and / or mayonnaise (always do the shake test in between).
The salad should be steeped in the refrigerator for at least 1 - 2 hours, but preferably overnight, the longer it is steeped, the better it tastes. If the dressing is too thick, just add a sip of water.
We like to eat this salad because you can dip the dressing with the bread and I like it with grilled meat. It`s also very popular with children.
How many people it is enough for is difficult to assess - just try it out.
Ingredients
Print Recipe
Pin Recipe