Seaweed salad with eggs

A very healthy, and also tasty salad of sea kale with eggs is prepared in a matter of minutes. As a basis, you can take not only pickled cabbage, but also dried or frozen. Such a simple recipe diversifies the home menu, although the salad can also be put on the festive table, enriching the taste with crab sticks, cucumber or green peas.

Cooking time: 10 minutes.

Servings: 4.

Calories: 168.

Ingredients

• pickled seaweed - 180 g (net weight without marinade);
• eggs - 4 pcs;
• white onion - 30 g;
• thick mayonnaise - 55 g;
• salt, pepper - optional.

Cooking

1. Prepare a list of products for making seaweed salad with eggs. It is better to cook mayonnaise on your own, in olive oil - seafood is especially tasty with this sauce.

2. Hard boil chicken eggs. This will take 8 minutes.

3. Throw the pickled seaweed on a sieve so that all the liquid comes off.

4. Cut the onion into thin strips.

5. To soften the taste of the onion, pour boiling water over the chopped onion as in the photo below. So the onion will become softer and not be so burning.

6. Transfer the cabbage to a deep container, where to add the onion.

7. Cool the boiled eggs in cold water. Set aside 2 yolks to decorate the salad, and cut the rest of the eggs into thin strips (the yolks, of course, will not hold their shape, but the protein strips go well with thin strips of seaweed).

8. Add eggs to a common salad bowl.

9. Mix everything gently.

10. Put mayonnaise, freshly ground pepper. This sauce will immediately give the salad a unique taste.

11. Once again, mix everything gently.

12. Finely grate the set aside yolks - they can decorate the finished dish.

13. Seaweed salad with eggs is ready. You can eat it simply with bread or put it as an appetizer for any dishes. Try it and be healthy!