Egg and Green Onion Salad
Salads • Jewish
Description
This salad holds its shape well, and you can use a medium-sized cup or a ring mold to help with that. If you take a white baguette, slice it thinly, and layer the salad as a filling between two slices, you'll have a quite decent dish for a quick breakfast.
Ingredients
- Chicken Egg 8 pieces
- Butter 5 oz
- Scallions 5 oz
- Salt to taste
Step-by-Step Guide
Step 1
Boil the eggs until fully cooked, cool them in cold water, and peel off the shells.
Step 2
Grate the butter and leave it at room temperature for 20 minutes.
Step 3
Wash the earliest thin young green onions and finely chop them.
Step 4
Once the eggs have completely cooled, grate them on a coarse grater and mix with softened butter and onion, then season with salt.
Step 5
Serve in small portions of 100 grams.
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