This 3-Layer Egg Salad Cake has all the elements of a creamy egg salad, sandwiched in between two loaves of bread. This simple and vibrant Egg Salad Cake looks impressive, tastes impressive, and will be a crowd-pleaser at any party or afternoon tea.
Total Time
20min
4.1
7 Ratings
Author: SideChef
Servings:
8
Ingredients
•
2
Eggs
•
4
Tbsp
Cream Cheese
, softened
•
2
tsp
Dijon Mustard
•
4
Tbsp
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
1.
Scramble the Eggs (2) and chop up the egg mixture.
2.
Divide the Bread (1 loaf) into 3 layers.
3.
Spread Cream Cheese (2 Tbsp) and Dijon Mustard (1 tsp) evenly on to the bottom layer of bread.
4.
Spread the chopped egg mixture on top of the cream cheese.
5.
Add Pickles (4 Tbsp) on top of the egg mixture.
6.
Add another layer of bread on top of the first layer.
7.
Spread Cream Cheese (2 Tbsp) generously on to the layer of bread.
8.
Smear Dijon Mustard (1 tsp) the bread, on top of the cream cheese mixture.
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.
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!
Nutrition Per Serving
CALORIES
33
FAT
2.5 g
PROTEIN
0.5 g
CARBS
2.0 g
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