Egg Salad
8 servings
20 minutes
No matter what other appetizers are on the table, even black caviar, this salad is always the first to finish. And this country version of the salad is perfect for an outdoor lunch. Just a few eggs and a couple of stalks of green onions can satisfy your hunger without interfering with the contemplation of natural beauty. Athletes love egg salad for its high protein content. A healthier option is to season it with homemade mayonnaise. The salad can also serve as a basis for experiments - if you add radishes, and vocado or boiled champignons. Beautiful presentation with a culinary ring can make the simple beautiful. You can decorate the salad with thin feathers of green onions and peas of red caviar.
1
Boil the eggs hard, cool them, peel, and chop finely.
- Chicken egg: 10 pieces
2
Finely chop the onion (only the green part).
- Spring onion: 1 bunch
3
Combine onion and eggs, add mayonnaise (can be homemade), salt, pepper, and mix thoroughly.
- Mayonnaise: 100 g
- Ground black pepper: to taste
- Salt: to taste
