ReceptnaptárEgg and spring onion salad (yaichny salat)
Egg and spring onion salad is the simplest, quickest cold dish of Russian cooking, a spring favourite. Served on toast, bread or beside roast meat. It comes together from just a few ingredients.
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Method
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- Peel the eggs and chop them coarsely or dice.
- Chop the spring onions and dill finely.
- Mix the sour cream or mayonnaise with the mustard.
- Combine everything and season.
- Rest in the fridge for 15 minutes.
- Serve spread on bread or on its own.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Do not overcook the eggs or the yolks turn grey.
- Sour cream makes it lighter than the mayonnaise version.
- Radish and cucumber can be added.
Frequently asked questions
How long does it keep?
1 day in the fridge.
What can replace spring onion?
Chives or young onion greens.
Similar recipes
- Eiersalat (egg salad with a dill and mayonnaise dressing) · German
- Scrambled eggs with onion · Hungarian
- Gurkensalat mit Dill (German cucumber salad with dill and sour cream dressing) · German
- Italian-Style Baked Eggs · Hungarian
- Œufs mimosa (French devilled eggs) · French
- Cauliflower Salad · Hungarian
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- Crab stick salad (krabovy salat)
- Pomegranate bracelet salad (granatovy braslet)
- Russian cabbage salad with cucumber (kapustny salat)
- Beetroot, garlic and walnut salad
- Cod liver salad (salat iz pecheni treski)
- Stolichny salad (capital salad with chicken)
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