Salad with squid and egg

Defrost the squid bodies. To do this, leave them on the bottom shelf of the refrigerator for 3-4 hours, then defrost at room temperature.

Pour boiling water over the squid and cool. Rinse the bodies, clean from membranes and entrails. Pour in 1.6 liters of water. Add lemon juice (it will make them tender). Add bay leaf, peppercorns, and salt. Bring to a boil. Cook for no more than 2 minutes. Drain in a colander and cool. Cut into pieces.

Boil the eggs hard (about 7-10 minutes on low heat). Pour cold water, peel, and chop finely. Wash the green onion, dry it, and chop finely.

Combine the salad ingredients in a bowl, season with salt, and then dress with mayonnaise. Mix thoroughly and serve.