How to make an egg salad with cheese, herbs, vegetables and mayonnaise at home? A nutritious dish for a festive and everyday table. Step by step recipe with photo and video recipe.
Most egg salads are based on hard-boiled chicken eggs, and flavors are added with dressings, spices and additional ingredients. Today we will prepare a nutritious and delicious egg salad with cheese, herbs, vegetables and mayonnaise in a hurry. Cooking it is just the most relevant in the summer, when there is an abundance of various fresh herbs on the shelves. The recipe uses a successful combination of products. These are healthy and vitamin-rich greens, as well as hearty chicken eggs that contain protein, which gives our body strength. In the proposed recipe, you can modify and add different products to the recipe. I will talk about this below in a step-by-step recipe with a photo.
The salad is easy to prepare, the set of products required is simple and minimal, which are always available in the refrigerator. It is distinguished by its delicate texture and piquant taste. If you want to pamper your loved ones with a delicious dish, and there are few products in the fridge, then take this salad for note. The texture of the dish allows you to use it not only as a salad, but also as a pate. Put it on a slice of bread and discover an amazingly new sandwich flavor. It is very tasty to spread the salad on toasted toast or bread.
- Caloric content per 100 g - 189 kcal.
- Servings - 2
- Cooking time - 30 minutes
Ingredients:
- Processed cheese - 100 g
- Green onions - a few feathers
- Eggs - 5 pcs.
- Radish - 3 pcs.
- Cilantro - a few twigs
- Mayonnaise - 50 g for dressing
- Cucumbers - 2 pcs.
- Salt - 0.5 tsp or to taste
Step by step preparation of egg salad with cheese, herbs, vegetables and mayonnaise:
1. Cut the processed cheese into cubes. If it chokes and crumples when cutting, then pre-soak it in the freezer for 15 minutes. It will freeze slightly and cut well.
You can also replace processed cheese with hard varieties with a pronounced aroma and taste, such as chader, edam, gouda or ordinary Russian cheese. Then the dish will have a more piquant taste.
2. Boil chicken eggs hard-boiled. In general, this should be done in the first place. To do this, wash them with cold water (preferably with a sponge) so that no dirt remains on the surface, and put them in a cooking container. Choose a cooking utensil of such a volume that the eggs lie tightly in it and do not "beat" each other during cooking. Pour cold water into a container so that the eggs are completely covered. Salt and send to the stove. If an egg is immediately immersed in hot water from the refrigerator, then most likely it will crack and its contents will leak out during cooking.
Boil eggs over medium heat and reduce heat to low. Cook for 8-10 minutes until stiff. With a longer boil, the protein will acquire a blue tint and density.
Then transfer the eggs to cold (preferably ice-cold) water and leave to cool completely. To make them cool faster, change the cold one several times.
Peel the eggs, rinse with running water and cut into cubes about 5-7 mm in size. Although the method of slicing is not important, do as you like, you can generally grate them on a coarse grater. Add the chopped eggs to the cheese bowl.
You can replace chicken eggs with quail eggs, but then increase their number by 2-3 times, and reduce the cooking time to a steep consistency to 3 minutes.
3. Wash green onions with cold running water and dry with a paper towel. Remove the faded layers from each stem and cut off part of the large white base. Chop the remaining onion feathers on the board into medium-sized rings, about 6 mm each. For a more beautiful cut, hold the knife at a 45-degree angle.
Green onions can be replaced with leeks, red onions or white onions, I do not recommend replacing them in order to preserve the juicy and piquant taste of greens in the dish.
4. Choose cucumbers for salad that are dense, strong, medium-sized and even green in color. Pay attention to the petiole - it should be a little lighter, and hard when pressed. Wash the selected cucumbers with cold water, dry with a paper towel and cut off the ends on both sides. If using large and ripe fruits, remove the large seeds from them. Also, if their skin is bitter, cut it off. Cut the gherkins into cubes, strips, sticks, or thin quarter rings (whichever you prefer). Send the slices to the bowl with the future salad.
5. Wash the radishes, dry with a paper towel and cut off the tip on one side, and the stalk on the other. Cut the vegetables just like the cucumbers to make the salad look nice.
6. Place all food in a deep bowl, add a pinch of salt and about 2 tbsp. thick classic mayonnaise so that the color of the salad remains green and the fat content of the dish is medium. Mayonnaise can be of any fat content. You can replace it with sour cream, natural yogurt without additives, or any other difficult component sauce. Also, if desired, you can add a little French grain mustard, black or white pepper.
7. Stir food from bottom to top and refrigerate for 15 minutes. Serve the egg salad with cheese, herbs, vegetables and mayonnaise, garnished with sesame seeds. You can use sesame seeds raw or pre-fry them in a clean, dry skillet and refrigerate them. Serving can be traditional - in a salad bowl, or you can use a gastronomic ring, because the dish retains its shape perfectly.
