Egg salad with sun-dried tomatoes
1 serving
10 minutes
Egg salad with sun-dried tomatoes is an exquisite combination of rich flavors and freshness. The roots of this recipe trace back to European cuisine, where the simplicity of ingredients meets the sophistication of flavor nuances. Tender pieces of boiled eggs infused with the aroma of olive oil and mustard sauce are complemented by the spiciness of sun-dried tomatoes. Arugula and dill add lightness and freshness to the dish, while sesame adds a subtle nutty taste. This salad is perfect as a standalone dish or a side, delighting with its brightness and harmony of flavors. Ideal for a light dinner or an elegant appetizer on a festive table.
1
Boil the eggs hard.
- Chicken egg: 2 pieces
2
Chop the onion finely.
- Green onion tops (scallion greens): 2 pieces
3
Do the same with the pepper.
- Green bell pepper: 0.5 piece
4
Chop the greens finely and place them in a deep bowl.
- Rocket (arugula): 1 bunch
- Dill: 1 bunch
5
Season with olive and mustard oil.
- Extra virgin olive oil: 1 tablespoon
6
Chop the eggs coarsely and salt them.
- Chicken egg: 2 pieces
- Sea salt: to taste
7
Send them to the greenery.
- Chicken egg: 2 pieces
8
Finely chop the sun-dried tomatoes.
- Sun-dried tomatoes: 6 pieces
9
Add tomatoes to the salad.
- Sun-dried tomatoes: 6 pieces
10
Sprinkle with sesame and serve.
- Sesame seeds: 1 teaspoon