Egg and green salad is an irreplaceable assistant in the fight against vitamin deficiency. In addition, it is prepared quickly enough, from available products, and it can be eaten in a matter of minutes. And you can use it not only on your own, but also spread it on bread in the form of a sandwich.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Among the wide range of food products, eggs have a special place in our menu. Since it is a complete dietary product with high taste. In terms of composition, the egg is not the last. It contains almost all biologically active and nutrients, so it is vital for our health. It contains a lot of complete fat and protein, vitamins and minerals. Green onions are also very healthy, especially fresh young ones. It contains no less vitamins, especially vitamin C. In addition, it strengthens the name system, helps to recover from acute respiratory viral infections and colds, etc.
Despite the simple, affordable and uncomplicated ingredients, the salad turns out to be extremely appetizing and very tasty. And so much so that it can easily be served at the table for guests, not to mention the fact that it perfectly diversifies the family menu. And it is prepared so simply and quickly that even a child and an inexperienced housewife can repeat the recipe. I note that for a change, you can add cucumbers, tomatoes, boiled potatoes and other products to the dish. Of course, this will be a different salad, but still, no less tasty.
- Caloric content per 100 g - 198 kcal.
- Servings - 2
- Cooking time - 10 minutes for slicing food, plus time for boiling and cooling eggs
Ingredients:
- Eggs - 4 pcs.
- Green onions - large bunch
- Dill - small bunch
- Thick sour cream - for dressing
- Salt - 0.5 tsp or to taste
Step-by-step preparation of egg and greens salad:
1. Wash green onions, pat dry with a paper towel and chop finely. Place it in a large bowl to use for the salad.
2. Wash the dill, dry and chop finely. Send to a container with onions.
3. Place the eggs in the cooking pot so that they lie tightly and do not dangle on the container, otherwise they will beat during cooking, which may crack and leak. Pour cold water over them and cook for 8 minutes after boiling. Then transfer them to cold water to cool. Then peel, cut into medium-sized cubes, about 5-7 mm and put in a salad bowl with food.
4. Season ingredients with salt and sour cream.
5. Stir the ingredients, cover with cling film and refrigerate. You can stuff eggs with such a salad, make a pita roll, serve with potatoes in their uniforms or just with a slice of bread.
See also a video recipe on how to make a salad with eggs and herbs.
