Egg Salad Cake

Ingredients

Servings

8 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

2

Eggs

1/4 cup

Cream Cheese , softened

1/2 Tbsp

Dijon Mustard

1/4 cup

Pickles , sliced

1/2 cup

Cucumbers , thinly sliced

to taste

Cream Cheese

to taste

Edible Flowers

to taste

Multi-Colored Sprouts

1 loaf

Bread

to taste

Cucumbers , thinly sliced

Cooking Instructions

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Step 1

Scramble the Eggs (2) and chop up the egg mixture.

Step 2

Divide the Bread (1 loaf) into 3 layers.

Step 3

Spread Cream Cheese (2 Tbsp) and Dijon Mustard (1 tsp) evenly on to the bottom layer of bread.

Step 4

Spread the chopped egg mixture on top of the cream cheese.

Step 5

Add Pickles (1/4 cup) on top of the egg mixture.

Step 6

Add another layer of bread on top of the first layer.

Step 7

Spread Cream Cheese (2 Tbsp) generously on to the layer of bread.

Step 8

Smear Dijon Mustard (1 tsp) the bread, on top of the cream cheese mixture.

Step 9

Layer Cucumbers (1/2 cup) on to the cream cheese and mustard mixture. Start from the outer border of the bread and work your way into the center of the bread.

Step 10

Add the last layer of the bread onto the cake and press down firmly. Coat the outside of the cake with enough Cream Cheese (to taste) to cover the entire cake. Garnish with Cucumbers (to taste) , Edible Flowers (to taste) and Multi-Colored Sprouts (to taste) . Serve the Egg Salad Cake and enjoy!