Egg salad with green onions

Name: Egg salad with green onions
Ingredients: 4 eggs; 1000 ml water; 3 green onions; 2 tablespoons mayonnaise; 1 teaspoon salt; 1/2 teaspoon ground pepper; 10 drops lemon juice

Salad - Egg salad with green onions by Dana J. - Recipia

Egg salad with green onions is served cold, after chilling in the fridge; hard-boiled eggs and finely chopped green onions are bound with mayonnaise and a little lemon. It’s spreadable, with bits of egg and onion that still stand out. I spread it on slices of toast, not too thickly. Prep: 10 minutes. Cook: 10 minutes. Rest: 40 minutes. Total time: 60 minutes. Serves: 2. About 250 kcal and 13 g protein per serving.

Ingredients

4 eggs
1000 ml water
3 green onions
2 tablespoons mayonnaise
1 teaspoon salt
1/2 teaspoon ground pepper
10 drops lemon juice

Preparation

1. Put the eggs in a saucepan, pour in 1000 ml of water and bring to a boil. Boil them for 10 minutes, until the yolks are fully set. 2. Let the eggs cool for 10 minutes, then peel and chop them very finely. 3. Wash the green onions and chop them finely. Mix them with the eggs, mayonnaise, 1 teaspoon of salt, 1/2 teaspoon of ground pepper and 10 drops of lemon juice. 4. Mix until smooth and refrigerate the salad for 30 minutes. Serve cold.

Notes

With slices of toast or boiled potatoes, the salad is easy to serve and won’t run if it’s well chilled. For a tangier taste, you can replace the mayonnaise with 2 tablespoons of thick Greek yogurt, but the salad will be less creamy. It contains eggs, and the yogurt version also contains dairy. In a sealed container, it keeps in the fridge for up to 3 days; the green onions gradually lose their freshness. Choose stalks with firm leaves and white ends without soft spots, since wilted green onions can taste sharper. Large bulbs can sometimes be quite pungent; you can use more of the leaves and less of the white part. Small eggs cook a little faster than large ones, so keep an eye on them to make sure the yolks are set. Thick mayonnaise holds the mixture together better, while thinner mayonnaise makes it softer, especially after the salad has been chilled.