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
Ingredients
- 1 Eggspack 10 pcs ≈ $1.93 2 pcs
- 2 Green onionspack 50 g ≈ $1.30 18 g
- 3 Sour cream 15%pack 300 g ≈ $1.60 35 g
- 4 Dillpack 50 g ≈ $1.80 5 g
- 5 Salt 1 g
- 6 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
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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