Egg salad
Votes: 3
Time: 30 min.
Nutritional value per serving:
Calories 216, total fat 18 G., saturated fats 4 G., proteins 10 G., carbohydrates 2 G., fiber - G., cholesterol 284 mg, sodium 771 mg, sugar 1 G.
Calories 216, total fat 18 G., saturated fats 4 G., proteins 10 G., carbohydrates 2 G., fiber - G., cholesterol 284 mg, sodium 771 mg, sugar 1 G.
A simple salad made with diced hard-boiled eggs. Red onion and celery add juiciness and vibrant flavor. To reduce the onion's bitterness and allow it to blend more harmoniously with the salad ingredients, soak it briefly in cold water. For the dressing, combine mayonnaise, mustard, and lemon juice. This salad can be served as a standalone appetizer or made into hearty sandwiches with lettuce and tomatoes. It would look great in salad boats on the festive Easter table.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 12 large eggs
- Half a red onion, finely chopped
- 1 stalk celery (with leaves), finely chopped
- 0.5 cup mayonnaise
- 2 tbsp chopped dill
- 2 tbsp. grainy mustard
- 1 tbsp + 1 tsp lemon juice
- 2 teaspoons coarse salt
- For serving: 8 slices rustic sourdough bread, sliced tomatoes or salad greens
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Recipes with similar ingredients: eggs, celery, leaf lettuce, dill
Cooking the dish according to the recipe:
- In a small bowl, soak the onion in cold water for 15 minutes. Drain.
- Meanwhile, place the eggs in a large saucepan with a tight-fitting lid and cover with cold water by 2.5 cm. Bring to a boil and cook for 1 minute. Cover the eggs, remove from the heat, and let them sit for 8 minutes. Drain and cool the eggs in the saucepan under cold running water. Then peel and cut into 6 pieces.
- In a large bowl, combine onion, celery, mayonnaise, dill, mustard, lemon juice and salt.
- Add the eggs to the mayonnaise mixture and mix gently. Season with pepper to taste. Use the salad in lettuce sandwiches.
Exit: 4 tbsp.
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