Green Onion and Egg Salad with Sour Cream Recipe
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. Chicken eggs are a very common and very healthy food. Their high content of protein, fat and minerals makes them extremely valuable for a healthy diet. Eggs go into a huge number of dishes cooked all over the world. 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.
Ingredients
2 servings
- Green onions 1 bunch
- Eggs 2-3
- Thick sour cream 0.5 cup
- Salt, black pepper, balsamic vinegar or soy sauce to taste
Step-by-step recipe
- Let me say right away that it does not matter at all which green onions you use for the salad, forced or grown in the garden. When I call green onion and egg salad a spring salad, it is more a tribute to my memories. In fact, you can make this salad at any time of year, whenever the mood takes you.
- 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. Surely everyone knows how to do this. 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. I put the boiled eggs under cold running water until they cool down, and then peel them straight away.
- 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 green onion and egg salad I do not use the white part, only the green leaves. The white part can be cut off and used for soups.
- I do not grate hard-boiled eggs, as many people do. A boiled egg is very tender and crumbles easily. It is better to cut the eggs with a knife into small cubes.
- Lightly salt the sliced green onions and stir so the salt dissolves. Add the chopped eggs and mix.
- 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), I add 2-3 drops of good dark soy sauce. If the sour cream has no noticeable tang, I add 2-3 drops of dark balsamic vinegar. Note: drops, not spoonfuls. Mix the sour cream with these additions until completely smooth.
- Dress the green onion and egg 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.
| Yield: | 2 servings |
| Calories: | 158 |
| Prep: | 20 mins |
| Cooking: | 10 mins |
| Ready in: | 30 mins |
| Category: | Salads |
| Cuisine: | European |
| Rating: |
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4.8
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