Egg Salad
8 servings
105 minutes
Egg salad is an exquisite and harmonious recipe that combines the tenderness of boiled vegetables, the softness of potatoes, and the sweet freshness of green peas. Homemade mayonnaise gives it a creamy texture and rich flavor, while crumbly yolks add delicacy and lightness. Its roots trace back to Russian culinary traditions where eggs play an important role in festive and everyday dishes. This salad is not only aesthetically pleasing due to its neatly formed portions but also versatile—it is perfect for both festive gatherings and cozy family dinners. Serving it on watercress adds freshness and lightness, creating a balanced dish that delights in taste and appearance.
1
First, boil the vegetables in different pots. Add the peas to boiling salted water for 20-30 minutes until soft. Pour water over the peeled and diced carrots, add a pinch of salt, bring to a boil, and cook for 20-30 minutes until soft. Also, pour water with a pinch of salt over the unpeeled potatoes and boil for the same 20-30 minutes. Drain the water and let the vegetables cool.
- Green peas: 500 g
- Carrot: 250 g
- Potato: 2 pieces
- Salt: to taste
2
At this time, make the mayonnaise. Place the yolks in a bowl with vinegar and a pinch of salt. Whisk lightly, then gradually add the oil while whisking continuously. You should have a smooth and thick sauce.
- Egg yolk: 2 pieces
- White wine vinegar: 2 tablespoons
- Salt: to taste
- Sunflower oil: 500 ml
3
Boil the eggs hard. Peel, cut in half, and extract the yolks without damaging the whites. Cut thin slices from the base of the whites so they can stand.
- Chicken egg: 9 pieces
4
Peel and dice the potatoes. Mix them with carrots, peas, and mayonnaise. Use a teaspoon to fill the egg whites with this salad, then sprinkle with crumbled yolks through a sieve. Refrigerate for 1 hour. Serve on a plate lined with cress salad.
- Potato: 2 pieces
- Carrot: 250 g
- Green peas: 500 g
- Sunflower oil: 500 ml
- Egg yolk: 2 pieces
- Garden cress: 1 bunch
