Today we present you with a recipe for how to make Egg and Onion salad. It will only take you half an hour and you will make an interesting addition to the dish.
Looking for a nice way to use up the excess eggs left over from Easter, I came across this recipe. I immediately liked the combination, I tried it and I recommend that you do the same. I would only reduce the amount of sour cream next time because the salad was already a little runny after sitting in the fridge for a few hours. It didn’t affect the taste one bit, but there you go. Another possibility is to serve it immediately after a short cooling, so decide for yourself.
I used a wire to cut the eggs (see pictures of the preparation).
I put each egg in the tool drawer three times and in a different position each time. You can easily cut it by hand.
Egg and Onion salad
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Loading...Ingredients
- 6 eggs
- 1 head of black or a bunch of spring onions
- For the topping:
- 50 g mayonnaise
- 100-200 g of sour cream
- 1 spoon of mustard
- 1/2 teaspoon of sugar
- 3 pinches of salt
- 1 pinch of ground white pepper (optional)
Instructions
Beat the eggs, cool and peel them, then cut them into cubes
Finely chop the black or green onion
In a suitable container, mix mayonnaise, sour cream and mustard, then add sugar and salt
Mix until well combined, then add onion and eggs and mix gently again
Cool and serve with meat, and you can also fill pastries with it
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