Peel the Easter eggs and chop them roughly with a fork in a bowl. Next add the salad cream, mustard and cucumber water. Dice the pickles and mix in. Finally, season with salt, pepper and herbs.
Also tastes good with small cheese cubes or as a spread (a little less cucumber water).
The lighter variant can be made with low-fat yogurt.
The recipe came about when we saw the countless remaining colored eggs from Easter Sunday. The ideal way of recycling for everyone who has not been able to see boiled eggs since Good Friday. Even the little ones enjoy it (my son is 2 and loves his Ossa-eia-lat).
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