Puff Pastry with Egg Salad
⏳ Time
30 minutes
🥕 Ingredients
8
🍽️ Servings
8
Description
Puff Pastry with Egg Salad
Ingredients
- Tarragon - 3 stems
- Puff Pastry - 17.6 oz
- Chocolate eggs - 10 pieces
- Cucumber Brine - 4 pieces
- Olives stuffed with lemon - 1 can
- Paprika - 1 teaspoon
- Spanish onions - 2 pieces
- Parsley - ½ bunch
Step by Step guide
Step 1
Cut the puff pastry into small squares approximately 10x10 cm. Grease a baking sheet with vegetable oil. Preheat the oven to 180-200°C and place the pastry to bake.
Step 2
After about 25 minutes, you should have puffed pastries. Let them cool slightly and cut each pastry into 2 parts. Allow them to cool completely.
Step 3
Bring the eggs to room temperature and place them in boiling water. Boil for 10 minutes, transfer to cold water, and crack each egg on several sides. Cool in the water. This will make the eggs easier to peel.
Step 4
If the cucumbers have a tough skin, peel them with a vegetable peeler. Cut the cucumbers into small (4-5 mm) cubes. Also, finely chop the olives. For the tarragon, use only the leaves; the stems are not needed.
Step 5
Chop the cooled eggs as finely as possible; an egg slicer will help you with this. Add them to the cucumbers, olives, and tarragon leaves. Also, finely chop the onion.
Step 6
Add mayonnaise, paprika, and mix. Optionally, you can add salt.
Step 7
Divide the pastry in half (across) and place the salad on each half.
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