A simple recipe for a delicious salad with boiled chicken eggs, green onions and mayonnaise. Step-by-step recipe with a photo. Video recipe.
Recipe content:
- Ingredients
- Step by step preparation of egg salad with onions and mayonnaise
- Video recipe
Egg salad is very popular all over the world, and there are many options for its preparation, for every taste. Most salads are based on hard-boiled chicken eggs. And the flavors are complemented by other ingredients, spices and dressings. It usually takes no more than 10-15 minutes to prepare salads. And thanks to the lightness, simplicity and availability of products, it can be eaten for days.
For dressing, you can use classic mayonnaise, or replace it with sour cream or yogurt. And depending on your mood, make a complex sauce based on sour cream, mustard, spices and lemon juice. A more useful dressing option is homemade mayonnaise. You will find the recipe for its preparation on the pages of the site, using the search engine.
Egg salad is served as an independent snack, in the company of bread, applied to toasts and crackers, laid out in baskets of shortcrust pastry or choux pastry, added to tartlets. The shape of the slicing of products depends on the form of serving. To serve on a plate, the ingredients are chopped coarser. For tartlets or spreads, food is cut into smaller pieces.
- Caloric content per 100 g - 198 kcal.
- Servings - 2
- Cooking time - 10 minutes for slicing, plus time for boiling and cooling eggs
Ingredients:
- Eggs - 4 pcs.
- Dill - a few twigs
- Mayonnaise - for dressing
- Salt - 0.5 tsp or to taste
- Chives - 4-7 bunches (depending on size)
Step by step preparation of egg salad with onions and mayonnaise, recipe with photo:
1. Wash green onions and pat dry with a paper towel. Chop the feathers into thin rings.
2. Wash the dill, dry it and chop finely. Do not add too much of it, otherwise, with its bright aroma, it will overpower the smell and taste of egg salad.
3. Boil eggs hard-boiled. Dip in a container of cold water, boil, reduce the temperature to minimum and cook for 8 minutes. Transfer them to ice water and leave to cool. Change the cold water several times. When the boiled eggs are cold, peel them and cut into cubes.
4. Place the chopped eggs, onion and dill in a bowl.
5. Season the salad with mayonnaise. Do not pour too much of it, otherwise the salad will turn out to be watery. The runny salad will fall off your bread or crackers, and the baskets and tartlets will get wet quickly. Yes, and it will not be beautifully laid out on a plate. Therefore, pour mayonnaise in portions so as not to overdo it.
6. Stir the salad and refrigerate for a few minutes. Then serve it to the table. If you want to arrange a beautiful presentation, use the culinary ring and decorate the egg salad with mayonnaise with red caviar peas, thin feathers of green onions, olives, etc.
See also a video recipe on how to make an egg and green onion salad.
