Salad of seaweed with eggs

A very useful, and also delicious salad of seaweed with eggs is prepared in a matter of minutes. You can use not only pickled cabbage, but also dried or frozen. Such a simple recipe will diversify your home menu, although you can also put the salad 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 ingredients for making a salad of seaweed with eggs. It is better to make mayonnaise yourself, on olive oil - with such a sauce, seafood is especially tasty.

2. Boil the eggs hard. This will take 8 minutes.

3. Drain the pickled cabbage in a colander to get rid of all the liquid.

4. Cut the onion into thin strips.

5. To soften its taste - pour boiling water over the cut. This will make the onion softer and not so sharp.

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 for decorating the salad, and cut the rest of the eggs into thin strips (the yolks, of course, will not hold their shape, but the protein straw goes well with the thin strips of seaweed).

8. Add the eggs to the common salad bowl.

9. Mix everything.

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

11. Mix everything again carefully.

12. Grate the reserved yolks finely - they can be used to decorate the finished dish.

13. The salad of seaweed with eggs is ready. This way, without any hassle and wasting time, you can nourish your family with useful trace elements that this salad contains. You can eat it just with bread or serve it as a snack for any dishes. Try it and be healthy!