Egg and green onion salad

Boil the home eggs until cooked, cool them in cold water, and peel off the shell.

Grate the butter and leave it at room temperature for 20 minutes.

Wash the earliest thin young green onions and chop them finely.

When the eggs are completely cooled, grate them on a coarse grater and mix with softened butter, onion, and season with salt.

Serve in small portions of 100 g.