How to cook vegetable salad with eggs at home. TOP 4 recipes with photos. Culinary tips and secrets. Video recipes.
There are a huge number of vegetable dishes, but salads with vegetables are considered the most useful. They are quick to prepare, cheap and very healthy. The vegetable mix is also quite nutritious. Almost all salads with vegetables can be served as a main course and served on a festive table. This section contains TOP-4 recipes for delicious vegetable salads with eggs, as well as some proven secrets and tips from chefs.
Cooking tips and subtleties
- To prepare vegetable salads, different products are combined. Cucumbers, tomatoes, bell peppers, white and Chinese cabbage are taken as vegetables. Sometimes boiled pods of asparagus, beans, eggplant, etc. are added.
- The nutritional value of the dish is enhanced by parsley, green onions, dill, apples.
- In addition to eggs, meat and fish ingredients, cheese, seeds and many other components are added to a vegetable salad.
- An important addition to salads is dressing. Moreover, a salad prepared with the same ingredients, but with a different dressing, has radically different taste properties. Vegetable or olive oil is most often used for dressing, sometimes combined with soy sauce.
- If you use sour cream or mayonnaise for dressing, take them only fresh products that have not expired.
- Sometimes fruit and berry and fruit wines are used for dressing. They are especially often used for salads containing meat or fish. Wine gives the dish a pleasant sourness and enriches the taste of the dish. You can use wine, grape, or apple cider vinegar instead of wine.
- For a sour taste, add lemon juice or vinegar to the dressing. In addition, a few drops of them will allow you to keep more vitamin C in the dish.
- Use fine table salt and powdered sugar for sauces and dressings.
- Salt salad with vegetables before serving. If vegetables are salted in advance, they will release a large amount of juice, and the appearance of the dish will not be appetizing.
- Also, before meals, season salads with mayonnaise, sour cream or vinegar. Because after 2-3 hours they will lose all nutritional value.
- Add vegetable oil after salt, vinegar and pepper, because salt does not dissolve in oil.
Vegetable and egg salad - a classic recipe
A universal dish prepared from fresh fruits is a vitamin salad with vegetables. And eggs are added to the dish for greater nutritional value and appetite.
- Caloric content per 100 g - 56 kcal.
- Servings - 3
- Cooking time - 15 minutes without boiling eggs
Ingredients:
- Tomatoes - 2 pcs.
- Balsamic vinegar - 1, 5 tablespoons
- Eggs - 2 pcs.
- Olive oil - 1, 5 tablespoons
- Bulgarian pepper - 1/2 pc.
- Salt to taste
- Lettuce leaves - 100 g
- Ground black pepper - to taste
- Cucumbers - 1 pc.
- Parsley - a bunch
Cooking salad with vegetables and eggs according to the classic recipe:
- Wash, dry and cut tomatoes and cucumbers into half rings or any size.
- Peel the bell pepper from the seed box, wash and cut into strips.
- Wash the parsley and chop it with a knife.
- Wash lettuce leaves, dry with a paper towel and tear with your hands.
- Boil eggs hard-boiled for 8 minutes after boiling. Cool in ice water, peel and cut into 6-8 pieces.
- For dressing, mix olive oil with balsamic vinegar.
- Combine vegetables, herbs and eggs. Season with salt and pepper, season with sauce and stir.
Vegetable salad with egg and cheese
This vegetable salad with egg and cheese is packed with vitamins, minerals and nutrients. It is perfect for a healthy and healthy diet. The dish is light, but hearty enough, therefore, suitable for lunch and dinner.
Ingredients:
- Cucumbers - 3 pcs.
- Radish - 200 g
- Boiled chicken eggs - 3 pcs.
- Processed cheese - 100 g
- Lek green - bunch
- Dill - bunch
- Salt to taste
- Sunflower oil - for dressing
Cooking vegetable salad with egg and cheese:
- Boil eggs hard-boiled, cool in ice water, peel and cut into cubes.
- Wash cucumbers and radishes, dry, cut off the ends and cut into strips.
- Cut the processed cheese into cubes. If it crumples and chokes during slicing, soak it in the freezer for 15 minutes beforehand so that it freezes slightly.
- Finely chop the green lek and dill.
- Put the chopped food in a bowl, salt to taste, season with sunflower oil and stir.
Fresh vegetable salad with egg and nuts
Fresh vegetable salad with egg and nuts can be a separate dish. Since it is nutritious, and the presence of a walnut gives more satiety.
Ingredients:
- Eggs - 1 pc.
- Cucumbers - 1 pc.
- Tomatoes - 1 pc.
- Leeks to taste
- Walnut - 2-3 pcs.
- Croutons - 100 g
- Olive oil - 1 tsp
- Balsamic vinegar - a few drops
Cooking fresh vegetable salad with egg and nuts:
- Peel the walnuts, fry in a dry frying pan and chop with a knife.
- Boil eggs hard-boiled, cool and cut into strips.
- Wash cucumbers and tomatoes and cut into quarters into rings.
- Finely chop the leek.
- Combine olive oil with balsamic vinegar and stir.
- Place all ingredients in a bowl, season with sauce and stir.
Summer vegetable salad with fried eggs
Delicious, light, juicy … summer vegetable salad with eggs. Although it is good at any time of the year. Eggs go well with fresh vegetables and make the salad more satisfying and interesting in taste.
Ingredients:
- Eggs - 3 pcs.
- Tomatoes - 1 pc.
- Hard cheese - 0.5 pcs.
- Cucumbers - 1 pc.
- White cabbage - 1 pc.
- Carrots - 1 pc.
- Bulb onions - 1 pc.
- Semi-smoked sausage - 150 g
- Mayonnaise to taste
- Vegetable oil - for frying
Cooking Summer Vegetable Salad with Fried Eggs:
- Pour the eggs into a bowl, salt, beat with a fork until smooth and fry the omelet in a hot skillet in vegetable oil. Remove the eggs from the pan, cool and cut into strips.
- Wash white cabbage and chop finely.
- Cut hard cheese and semi-smoked sausage into strips.
- Peel the carrots, wash and grate.
- Finely chop the onion.
- Wash tomatoes and cucumbers, dry and cut into arbitrary pieces.
- Combine all the ingredients in a bowl, season with mayonnaise and mix well.
