Egg salad is a fairly popular snack in the USA made from boiled chicken or quail eggs. Serve egg salad on slices of toasted bread, crackers, or sandwiched between two wheat hamburger buns.
Classic egg salad
Ingredients:
- 4 large chicken eggs or 16 quail;
- 1 stalk of green onions;
- 1/2 celery stalk
- 1/2 tbsp. tablespoons of chopped dill;
- 1 tbsp. a spoonful of natural yogurt;
- 1 tbsp. a spoonful of mayonnaise;
- 1 teaspoon of Dijon mustard;
- salt pepper.
Preparation:
1. Boil eggs until cooked. Peel and cut the eggs into medium-sized cubes. Rinse the onions and celery, pat dry with paper towels and chop finely.
2. Stir all the ingredients of the salad, add a pinch of fine salt and freshly ground black pepper, stir again. Put the salad container in the refrigerator for a while.
3. Remove the egg salad from the refrigerator. Use it as a filling for sandwiches and sandwiches. You can also make such a simple snack: put a spoonful of egg salad on savory crackers and garnish with a sprig of dill.
Egg salad "Two sauces"
Ingredients:
- 4 chicken eggs or 16 quail;
- 1 bunch of greens;
- round wheat buns.
- 2 cloves of garlic;
- 2 tbsp. tablespoons of mayonnaise;
- 2 tbsp. spoons of soy sauce;
- a pinch of chili.
- 1 tbsp. a spoonful of mayonnaise;
- 1 tbsp. a spoonful of sour cream;
- 1 teaspoon of Dijon mustard.
Preparation:
1. Boil eggs until cooked, peel and chop finely with a knife. Take two bowls and mix the ingredients for the first and second sauce separately in each bowl.
2. Divide the minced eggs into two equal portions and add to each bowl. Cut the wheat burgers in half and place on the bottom half with a small amount of both salad dressings.
3. Rinse greens, dry and chop finely. Sprinkle the salad with chopped herbs and cover with the other half of the bun. Serve immediately.
