Boil the eggs and peel them. Separate the yolks from the whites. Cut the whites into small cubes, and leave the yolks for decoration.
I took the squid frozen and unpeeled. When they thawed slightly, I easily peeled them off and pulled out the insides, washed them. Then boil in boiling, salted water. The carcasses were boiled one at a time, every two minutes. If the squid is overcooked, it will become tough.
Cut into small cubes.
Add garlic, salt, pepper and mayonnaise passed through the press to the eggs and squid and mix. The salad is ready.
Part of the salad I put in tartlets and sprinkle with a mixture of aromatic herbs, part of it I put in glasses, sprinkle with yolk and decorate with lemon.
