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Easter Egg Salad with Sour Cream

A simple salad made with hard-boiled eggs, green onions, dill, and sour cream. Perfect for using dyed Easter eggs after the holiday.

Time
10 min
Serving
219 kcal
Ingredients
≈ $1.22
Protein
14 g
Easter Egg Salad with Sour Cream

Ingredients

1
  1. 1 Eggspack 10 pcs ≈ $1.93 2 pcs
  2. 2 Green onionspack 50 g ≈ $1.30 18 g
  3. 3 Sour cream 15%pack 300 g ≈ $1.60 35 g
  4. 4 Dillpack 50 g ≈ $1.80 5 g
  5. 5 Salt 1 g
  6. 6 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

  1. Boil eggs1 for 9–10 minutes, cool in cold water, and peel.

  2. Chop eggs1 into small cubes.

  3. Finely chop green2 onions and dill4.

  4. Mix eggs1, greens2, sour3 cream, salt, and pepper.

  5. Serve immediately or chill for 10 minutes for a firmer texture.

Tips

Why it works
Dice the eggs so the sour cream soaks into every piece and the salad doesn't fall apart.
Substitutions
Replace the green onion with 10 g of onion cut into thin strips, or 15 g of parsley. Instead of 15% sour cream, you can use 20 g of plain yogurt, but the texture will be less creamy.
Common mistakes
If you boil the eggs for less than 9 minutes, they stay runny inside. Check: the white should be firm and the yolk slightly set.
Storing and reheating
Keep in the fridge for up to 2 days. Stir before serving and add 5 g of sour cream to bring back the creaminess.
Serve with
Serve with pieces of black bread or as a starter with a light meatless borscht.

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