Green Onion and Egg Salad

Name: Green Onion and Egg Salad with Sour Cream Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: European
Ingredients: Green onions 1 bunch; Eggs 2–3; Thick sour cream ½ cup (100 g); Salt, black pepper to taste; Dark soy sauce or balsamic vinegar 2–3 drops

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30 mins

This spring salad of green onions and eggs became almost part of the family for me back in the days when simple home cooking could be as exciting as, say, going to the cinema to see a new hit film. Not so long ago, fresh greens were hard to come by in the cold months. Today you can buy parsley or dill in any shop at any time of year. But back then, the first greens to appear on sale were green onions.

The ordinary onion is a perennial plant. Seeds are grown into small onion sets, and the sets then grow into bulb onions. In winter and spring some of the bulbs are forced to produce greens, the “feathers”, as we call them. I once visited a greenhouse farm where onions were sprouted under plastic in winter for their greens. Huge areas were covered with damp sawdust, with green onion shoots growing up through it. The green onions were then gathered into bunches and sent off to the shops. I remember my mum always bought those bunches, and we cleaned them at home. We cut off the wrinkled bulb and kept only the green leaves with a short white part. I must say that forced green onions have a much more intense flavour and aroma than summer ones grown from seed in the garden. But perhaps that is just my personal impression.

For me, the most springlike salad of all is green onions with hard-boiled eggs, dressed with thick sour cream. It is wonderful with mashed potatoes and homemade breaded pork cutlets. If there are no green onions yet, I make an egg salad with olives.

Nothing could be simpler than boiling a few eggs and chopping some green onions. You can easily add eggs to a cucumber and tomato salad.

Salads with eggs are very common. Without doubt, the king of egg salads has long been the ubiquitous Olivier salad. In fact, Olivier often contains both hard-boiled eggs and green onions, although I prefer sweet bulb onion in mine. Green onion and egg salad is a healthy spring salad full of vitamins. It takes very little time to make: just boil and cool the eggs, which is 15-20 minutes. Nor does this salad call for any special skills or knowledge. Just eggs, green onions and, of course, the dressing.

Green onion and egg salad is healthy and full of vitamins. It takes very little time to make: just boil and cool the eggs.

Ingredients

2 servings

Green onions 1 bunch
Eggs 2–3
Thick sour cream ½ cup (100 g)
Salt, black pepper to taste
Dark soy sauce or balsamic vinegar 2–3 drops

Step-by-step recipe

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Green onions and eggs

Wash the green onions thoroughly and sort through them, removing any rotten or damaged leaves. If the green onions have wilted a little, soak them in cold water for about an hour first.

Pat the washed green onions dry so that no water gets into the salad.
Hard-boil fresh eggs. To keep the shells from cracking, I cover the eggs with cold water and bring them to the boil over low heat.
Eggs are kept in the fridge, and if you drop them into boiling water, the shells usually crack. The same happens if you bring the water to the boil too quickly: the eggs do not have time to warm up and cracks appear.
Put the boiled eggs under cold running water until they cool down.
Peel the eggs straight away.

Chopping

Slice the green onions with a sharp knife. Do not chop them too finely, but a coarse cut does not suit this salad either. For this salad I do not use the white part, only the green leaves. The white part can be cut off and used for soups.
Cut the eggs with a knife into small cubes. I do not grate hard-boiled eggs, as many people do: a boiled egg is very tender and crumbles easily.
Lightly salt the sliced green onions and stir so the salt dissolves.

Add the chopped eggs and mix.

Dressing and serving

Many people will prefer mayonnaise as the dressing for green onion and egg salad. Yes, it is tasty. I prefer thick sour cream, which goes perfectly with a spring salad.

Season the sour cream with a little pepper, just a little.
If the sour cream tastes slightly sour (sour cream is a cultured dairy product, after all), add 2–3 drops of good dark soy sauce. If the sour cream has no noticeable tang, add 2–3 drops of dark balsamic vinegar. Note: drops, not spoonfuls.
Mix the sour cream with these additions until completely smooth.
Dress the salad and mix.
Green onion and egg salad is a great addition to mashed potatoes, or it can be a dish or appetizer in its own right.
Serve the green onion and egg salad straight away.

Calories and macros

190 kcal

Serving ≈ 140 g

Protein10 g21% of kcal
Fat15 g72% of kcal
Carbs3 g7% of kcal

100 g140 kcalProtein 7.1 gFat 10.9 gCarbs 2.5 g

Calculated from the recipe ingredients, excluding salt and spices. Data: USDA and Matvaretabellen.

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To Get It Right

For a heartier salad

Readers add lightly smoked sausage, lettuce leaves and dill to the green onion and egg salad, and dress it with a mix of sour cream and mayonnaise in whatever proportion they like.

Have your own trick for this recipe?

Questions and answers

How long does green onion and egg salad take to make?

The longest part is boiling and cooling the eggs, which takes 15–20 minutes. The whole salad is ready in about 30 minutes and calls for no special skills.

Which green onions are best for the salad?

It does not matter at all whether they are forced or grown in the garden. To me, forced green onions have a more intense flavour and aroma than summer garden ones, but perhaps that is just my personal impression. Calling it a spring salad is more a tribute to my memories: you can make it at any time of year, whenever the mood takes you.

Can you add cucumber to the salad?

Yes: cut a fresh cucumber into small cubes and add it together with the eggs. Readers slice the green onions together with the cucumber, salt them and leave them for 10–15 minutes to marinate a little.

Can you make the salad ahead?

It is best served straight away. You can boil and peel the eggs in advance, but slice, salt and dress the salad just before serving.

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