Egg Salad with Olives and Gherkins

Name: Egg Salad with Olives and Gherkins
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: European
Ingredients: Egg 4; Pitted olives 10-12; Pickled gherkins 5-6; Green onion 1-2 stalks; Sour cream (low-fat) 3 tbsp; Mayonnaise 1 tbsp; Mustard 1 tsp; Dill, parsley, mint to taste; Black pepper, salt to taste

Egg salad is easy to make and is probably the simplest thing you can prepare from hard-boiled eggs. A green onion salad is just as uncomplicated, though it is made differently. You can serve this dish as a starter or use it for sandwiches, piling it onto toasted bread for original bruschetta.

When you set out to make this salad, keep in mind that everything except the hard-boiled eggs is secondary and can easily be swapped for something to your taste. You can add meat, mushrooms, and boiled or fresh vegetables.

The wonderful property of eggs to set when cooked lets us use them in all kinds of appetizers: stuffed eggs, okroshka, and the beautiful Mimosa salad. Eggs are eaten all over the world, especially at breakfast. A traditional English breakfast includes eggs with ham, a great dish that is filling and tasty. A simple filled omelet is quick to make and gives you a good breakfast too.

When buying eggs in a store, pay attention to the producer's marking. The best fresh eggs are considered to be “dietary” and are marked with the letter D. They can be sold for up to a week. The more “ordinary” table eggs can be sold for up to 25 days and are marked with the letter C.

When boiling eggs, remember that eggs stored in the fridge should go into cold water, otherwise they will crack from the sudden change in temperature. Many people believe that adding salt to the water keeps the shells from cracking.

For some reason this reminds me of the American spy comedy What's Up, Tiger Lily?, which is more than half a century old and was Woody Allen's debut. In it, the comical super-agent Phil searches for the stolen recipe for the world's tastiest egg salad. Our salad uses a simple recipe and ordinary ingredients, much like squid salad. Most of the time needed to make this egg appetizer goes on chilling it before serving.

More with eggs

Green onion and egg saladGreen onion and egg salad with sour cream: a simple spring salad full of vitamins. Hard-boiled eggs, sliced scallions and a dressing ready in 20 minutes.

Baozi: Chinese Steamed BunsHomemade baozi: fluffy Chinese steamed buns with an egg, green onion and five-spice filling. How to make the dough, shape the pleats and steam them.

Jiaozi, Chinese DumplingsSteamed Chinese jiaozi dumplings with a mushroom, spinach and egg filling, thin homemade dough and a soy, garlic and ginger dipping sauce. Step by step.

BanitsaTraditional Bulgarian banitsa with brynza cheese: store-bought filo, a soured milk filling, butter and an egg topping. Step-by-step recipe with photos.

Menemen – Turkish Scrambled Eggs with Tomatoes and PeppersClassic Turkish menemen: onion, bell peppers and tomatoes fried in butter and olive oil, then softly scrambled with eggs. Serve in the pan with bread.

Ingredients

2 servings

Egg 4
Pitted olives 10-12
Pickled gherkins 5-6
Green onion 1-2 stalks
Sour cream (low-fat) 3 tbsp
Mayonnaise 1 tbsp
Mustard 1 tsp
Dill, parsley, mint to taste
Black pepper, salt to taste

Step-by-step recipe

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The main ingredient is hard-boiled eggs, which is why it's called egg salad. For one serving of this pleasant, tasty appetizer, 2 chicken eggs are enough. Put the eggs in cold water, bring it to a boil and cook over medium heat for exactly 10 minutes. Put the boiled eggs under cold running water until completely cooled, then peel them right away.
Cut the eggs into large pieces, white and yolk together. The pieces should be roughly the size of a small olive. Put the chopped eggs into a salad bowl.
Make the dressing. For the salad to be juicy and appetizing, the dressing should be slightly spicy, with a little bite. In a cup, mix 3 tbsp of low-fat sour cream, 1 tbsp of ready-made mayonnaise and 0.5-1 tsp of homemade mustard. Season the dressing with black or mixed pepper and add 1-2 very finely chopped pickled gherkins. Mix the dressing thoroughly.
Cut the black pitted olives into thin rings. Be sure to drain off any remaining liquid. Add the sliced olives to the salad bowl with the chopped eggs.
Take the pickled gherkins out of the brine, preferably not very large ones, and pat them dry with a paper towel. Trim off the tips and dice the gherkins.
Chop the green onion stalks, leaving out the white part, and add them to the bowl with the eggs, olives and gherkins. Pick the leaves off the herb sprigs and chop them very finely with a knife. Season the salad with a pinch of salt.
Mix very gently, trying not to break up the egg yolk too much. Just turn the ingredients over, as the large pieces mix easily. If you like spicy food, you can add a pinch of paprika.
Dress the egg salad with the pre-mixed sauce, toss and put it in the fridge. It should be well chilled before serving.
Divide the finished salad among small bowls or individual salad dishes. Sprinkle with a pinch of finely chopped parsley and garnish with a sprig of herbs.
A cold salad is a tasty appetizer to start a good meal. The delicate egg flavor with the tang of gherkins and a slightly spicy dressing goes perfectly with toasted bread sandwiches or herbs wrapped in lavash.