How to make
Cut the boiled eggs very finely and transfer them into a bowl. Add the grated feta cheese and chopped leeks. In dry glass jar, put in the mayonnaise, mustard, olive oil and lemon juice and beat them with a mixer.
Pour the mayonnaise sauce over the salad. Stir gently and place in a refrigerator for 30 minutes. Once removed, sprinkle it with finely chopped dill and mix it again.
Serve this egg salad with rusks.
