Egg salad

Name: Egg salad - Dochia K.
Ingredients: 2; 3 eggs; a bunch of green salad; 2; 3 carrots; 100 grams of cheese; 100 grams of boiled corn; 50 grams of olives.

Savory - Egg salad by Dochia K. - Recipia

Fresh salad with eggs and vegetables - a simple and delicious recipe Preparation time: 15 minutes Total time: 15 minutes Number of servings: 4 Are you tired of monotonous salads? I propose a fresh salad, rich in vitamins and flavors, perfect for a quick lunch or a light dinner. This salad with boiled eggs is not only nutritious but also extremely versatile, allowing you to customize it according to your preferences. A perfect combination of textures and tastes, this recipe will make your taste buds dance with joy! Ingredients: - 2-3 boiled eggs - A bunch of green lettuce (preferably iceberg or romaine for crunch) - 2-3 medium carrots - 100 grams of cheese (feta or cottage cheese, depending on your preference) - 100 grams of boiled corn (you can use canned corn or home-boiled) - 50 grams of olives (black or green, to taste) - Olive oil, salt, and pepper to taste Step-by-step instructions: 1. Boil the eggs: Place the eggs in a pot with cold water, ensuring they are completely covered. Bring the water to a boil, then let them boil for 9-12 minutes for hard-boiled eggs. Once boiled, transfer them to a bowl of cold water to stop the cooking process. Let them sit for a few minutes, then peel and dice. 2. Prepare the vegetables: While the eggs cool, wash and dry the green lettuce well. Tear it into small pieces by hand to maintain its crunchy texture. Peel the carrots and cut them into thin strips (julienne) or grate them, depending on your preference. 3. Cut the cheese and prepare the corn: Cut the cheese into cubes of desired size. If using canned corn, drain it well; if boiled at home, ensure it is completely cooled before adding it to the salad. 4. Assemble the salad: In a large bowl, add the green lettuce, carrots, diced eggs, cheese, corn, and olives. Gently mix to combine all the ingredients, being careful not to crush the eggs. 5. Season: Drizzle the salad with olive oil, add salt and pepper to taste. You can also add a few drops of lemon juice for extra freshness. Mix again to evenly distribute the seasonings. 6. Serve with style: This salad can be served as is or alongside a slice of toasted bread. You can also add a few fresh basil leaves for an elegant look and an extra burst of flavor. Useful tips: - For an even healthier option, you can replace the cheese with creamy avocado. - If you want a more intense flavor, you can add some diced red onion or stuffed olives with peppers. - This recipe is ideal for preparing in advance. The salad can be stored in the refrigerator, sealed in an airtight container, for 1-2 days. This egg salad is not only a quick dish but also an explosion of colors and nutrients, perfect for any meal. By experimenting with the ingredients, you can create your favorite version of this delicious dish!

Category: Savory Author: Dochia K. Views: 2321 Date: 27.09.2024

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