Egg Salad
3 servings
15 minutes
Egg salad is a fresh and light European salad that combines crunchy vegetables with tender boiled eggs. Its roots trace back to traditional home kitchens where simple and accessible ingredients create a harmonious flavor. Sweet cherry tomatoes, refreshing cucumbers, and ramiro peppers add brightness to the salad, while napa cabbage and iceberg lettuce provide a crunchy texture. Boiled eggs contribute softness and richness, while the dressing of sour cream and mayonnaise unites all flavors into a cohesive composition. This salad is perfect as a standalone dish or as a side to meat and fish due to its balance and freshness. It can be served at family dinners or on festive occasions, enjoying its lightness and nutritional value.
1
Cut the cucumbers into strips.
- Cucumbers: 100 g
2
Do the same with Ramiro pepper. Combine the ingredients.
- Ramiro pepper: 100 g
3
Add finely chopped greens.
- Cilantro: 0.5 bunch
4
Add coarsely chopped Beijing cabbage.
- Napa cabbage (pak choi type): 100 g
5
Add finely chopped iceberg.
- Iceberg lettuce: 100 g
6
Cut the cherries into quarters and add to the salad.
- Cherry tomatoes: 200 g
7
Boil the eggs hard and cool them in cold water.
- Chicken egg: 3 pieces
8
Cut them into small cubes and add to the salad.
- Chicken egg: 3 pieces
9
To salt.
- Sea salt: to taste
10
Fill with mayonnaise and sour cream.
- Mayonnaise: 2 tablespoons
- Sour cream: 1 tablespoon
11
Mix and serve.
