Among dozens of variations of salads with eggs, this is one of my favorites. It is very light, completely dietary and is prepared literally from improvised ingredients. Most of the time is spent on cooking eggs, and the rest is a matter of minutes. Yogurt and even kefir will do instead of sour cream.
Ingredients
- Chicken eggs - 3 pieces
- Onion - 1 piece
- Leek - 70 g
- Dill - 0,5 beam
- Cucumbers - 1 piece
- Celery - 0,5 stems
- Sour cream - 3 art.l.
- Ground black pepper - 0,5 tsp.
- Salt - 0,5 tsp.
Step-by-step cooking recipe
Boil hard-boiled eggs and cut into small cubes.
Peel the cucumber and cut it together with the celery in about the same way as the eggs.
Chop ordinary onion and leek into half rings. If you want to remove the bitterness, pour boiling water over the ordinary onion.
Finely chop the dill, mix all the ingredients and season the salad with sour cream with salt and pepper.
Decorate the dish with a few sprigs of dill and slices of leek.
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