Make the dressing:
In a small bowl, mix the mayonnaise with mustard, salt, and pepper. Adjust the taste as needed.
Combine everything:
Pour the mayo dressing over the vegetables and gently mix until evenly coated.
Shape and chill:
Transfer the mixture to a serving platter and shape it into a dome or loaf shape. Chill in the fridge for at least 1–2 hours.
Garnish:
Slice the remaining hard-boiled eggs and place them on top of the salad for decoration.
💡 Tips:
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You can also add chopped apples, green onions, or canned peas if you like a sweeter note.
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For a vegetarian version, omit the meat.
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Best served cold with crusty bread or crackers.
