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Seaweed salad with eggs
A very healthy and also delicious seaweed salad with eggs is prepared in a matter of minutes. You can use not only pickled seaweed as the base but also dried or frozen. This simple recipe will diversify your home menu, although the salad can also be served on a festive table, enriching the taste with crab sticks, cucumber, or green peas.
Preparation time: 10 minutes.
Ingredients
Show ingredients
- pickled seaweed - 180 g (net weight without marinade);
- eggs - 4 pcs;
- white onion - 30 g;
- thick mayonnaise - 55 g;
- salt, pepper - to taste.
Preparation
- Prepare the list of ingredients for making seaweed salad with eggs. It’s best to make the mayonnaise yourself, using olive oil - with such a sauce, seafood is especially tasty.
- Boil the eggs hard. This will take 8 minutes.
- Drain the pickled seaweed in a sieve to remove all the liquid.
- Cut the onion into thin strips.
- To soften its taste - pour boiling water over the sliced onion. This will make the onion milder and not so sharp.
- Transfer the seaweed to a deep bowl, and add the onion.
- Cool the boiled eggs in cold water. Set aside 2 yolks for decorating the salad, and chop the remaining eggs into thin strips (the yolks, of course, won’t hold their shape, but the egg white strips go perfectly with the thin strips of seaweed).
- Add the eggs to the common salad bowl.
- Mix everything, being careful not to deform the cut ingredients.
- Add mayonnaise and freshly ground pepper. This sauce will immediately give the salad a unique taste.
- Mix everything carefully again.
- Grate the reserved yolks finely - they can be used to decorate the finished dish.
- The seaweed salad with eggs is ready. Thus, without any extra hassle and time spent, you can provide your family with the valuable trace elements contained in this salad. You can eat it simply with bread or serve it as an appetizer for any dishes. Enjoy and stay healthy!
