Step-by-step preparation:

Preparation of the base: Boil the quail eggs (4 minutes after boiling), cool and peel.

Chopping: Cut 4 eggs into neat slices (quarters or circles). Leave one piece for decoration. Cut the pickled cucumber into thin slices or small cubes. Cut the onion as finely as possible so that it gives off aroma, but does not interrupt the texture.

Dressing: Mix mayonnaise with mustard until smooth.

Assembly: Mix the prepared products in a separate container, add dressing and mix carefully so as not to damage the delicate eggs.

Serving: Put the salad in glass wine glasses or wide glasses.

Decoration: Decorate with a sprig of fresh herbs and grated yolk (or half of the remaining egg) on ​​top.

Delicious!