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Egg salad

Egg salad

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We clean and wash the vegetables well.

We boil the potatoes and the egg together.

We put the carrot and celery on the large grater.

We slice the onion, garlic and radishes into thin slices

We clean the egg and the hard boiled potatoes.

We cut the potatoes into rounds and the egg into four equal pieces.

In a bowl put the carrot, celery, onion, garlic and radishes.

Season with salt and pepper.

Add oil, vinegar and honey.


Place the potato slices on a plate, add the composition obtained above and place the egg on top.

Sprinkle with a little olive oil to refresh.

Avocado salad with egg

If you are looking for an idea for a healthy and full breakfast, full of good fats, this quick avocado salad is the perfect solution. But it has a big downside: after the tests, even with lemon juice, it doesn't last long and oxidizes. So you have to consume it shortly after cooking.


2 hard boiled eggs
1 small avocado
1/2 of carrot

Grate the carrot and finely chop the onion (you can cut it on a mandolin).
Put avocado in the food processor and mix until you have a fine paste. If you like larger pieces, mix less.
Cut the eggs into small cubes (I use something like this & # 8211 link & # 8211 and cut the egg twice) and mix lightly with the avocado paste, carrot and onion.
Match to taste with salt and pepper.

Optionally you can add a little lemon juice, but in my experience, this recipe does not cope with oxidation.

Loboda soup, leurda and lettuce, with egg and sour cream

Roots and dried onions are put on a large grater or finely chopped with a sharp knife. Fry in a pan in bird lard.

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Season with coarse salt and freshly ground peppercorns. Mix with a wooden spoon to homogenize the hardened vegetables so that they soften easily.

The fresh greens are washed well under a stream of cold water and left to drain in a sieve. In a pan with hardened vegetables, add the loboda and cook for a few minutes. Add the lettuce, broken into pieces and cook for a few more minutes.

Lobster borscht with larch: rom & acircnească recipe step by step

Mix with a wooden spoon to homogenize and further harden the mixture of greens and roots.

Leurda broken / cut into pieces is added over the vegetables and hardened vegetables. Mix with a wooden spoon for homogenization. Add to the pan, boiled water and bring the soup to a boil, over medium heat, for 15-20 minutes, until the vegetables and greens are soft enough to be eaten.

Prepare the secret ingredient for the soup! The secret of this soup must be well kept. Chicken eggs, sour cream, fresh lemon juice are of great quality. Eggs are bought from marketers, and sour cream from shepherds. Lemon juice is freshly squeezed. The coarse salt is Romanian, not Chinese or Ukrainian. The peppercorns are freshly ground. Beat the ingredients with a fork or fork until a homogeneous mixture is obtained.

Add parsley and green larch, finely chopped, in beaten egg with sour cream.

The boiled soup is ready for the big test, its tights for a special taste. The fire stops. With the polish, take it out of the soup and add it over the homogeneous mixture of eggs and sour cream. Mix well with the target.

The well-homogenized mixture is gradually added to the hot soup, stirring continuously with the polonium in the soup for homogenization. Put the lid on the pot and leave it to soak for 10 minutes, to homogenize the tastes.

At lunch, the soup is served hot, with cold polenta and hot peppers. A glass of plum brandy increases the appetite of diners.

Carrot salad with egg & # 8211 dinner ideal

Are you on a diet and don't know what else to eat? Prepare this carrot salad with egg and enjoy its delicious taste. If you like salads then you will definitely be pleasantly impressed by this recipe. The carrot and egg salad is healthy and filling.


  • 5 medium-sized carrots
  • 6 eggs
  • 3 cloves garlic, 2 tablespoons sour cream
  • A pinch of salt, your favorite herbs

Method of preparation:

First we will boil the eggs until they harden. Meanwhile, wash the carrots and grate them with large eyes. We then clean the 3 cloves of garlic and crush them with a press.

After the eggs have boiled enough, peel them and cut them into small pieces. In a deep bowl, mix the grated carrot with boiled eggs. We mix the pressed garlic with two tablespoons of sour cream and put it in the bowl with carrots and eggs.

Mix all the ingredients together and season with salt to taste. Add your favorite herbs and then serve the salad. We can serve it with a steak. Good appetite and increase cooking!

I recommend you try this simple carrot salad recipe. It's just as tasty.

You need:

  • 3 medium-sized carrots, 1 teaspoon lemon juice
  • a little green parsley, 1 tablespoon olive oil
  • Salt and pepper

How is it prepared?

Wash the carrots and give them to a grater with big eyes. Then put them in a bowl and pour over them the lemon juice, chopped green parsley, olive oil and mix well, then season with salt and pepper to taste. Good appetite and increase cooking!

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Asparagus salad, poached egg and Dutch sauce

Many times I felt the need to eat something fresh in the morning, but at the same time to avoid eating just a simple salad - I still found a compromise solution.

I chose to use the egg (one of my favorite foods), along with some "vitamins", only good to turn the beginning of the day into an energetic one.

I needed eggs, asparagus, 2 cloves of crushed garlic, 50 g butter, olive oil, salt, pepper, 1 glass of couscous, 1 glass of water, baby spinach and pomegranate.

I started by washing and preparing the asparagus - removing the lower stem (I held the asparagus thread with both hands and bent it so that it would break itself exactly where it should). I put it in the pan in which I heated the olive oil and in which I soaked the crushed garlic a little. I cooked it for a few minutes, turning it often enough so that it remained "al dente" (I didn't put water / I didn't boil it before).
Then I boiled the eggs in water (poached / Romanian eggs) for 2-3 minutes, so that the yolk remained soft.
At the same time I boiled a glass of water, and after it boiled I added salt and a tablespoon of olive oil, I put the couscous over and left it covered for 5 minutes.

For the sauce (Dutch), I chose to simplify things - I used 2 egg yolks at room temperature which I put in a blender with salt and pepper, over which I poured 50 gr of hot melted butter (immediately after I took it by I poured it on the stove).

I mixed for 10 seconds at maximum speed after which I added a few drops of lemon juice.

A crazy and very fragrant breakfast came out, quick and easy to make, which helped me start my day with a lot of energy.

PS: Even if you will be tempted to eat all the sauce on your own, I thought I would tell you that it is quite difficult, so treat it as such.

Protein sandwich with chickpea and egg salad, for a quick and healthy snack

Is that the part of your day that makes you hungry, even though you've eaten quite recently?

Each of us feels, at some point, during the day, that intense lust or hunger. You can't concentrate at the office anymore and you can't do anything until you nibble on something good. Most of the time, you choose a pretzel, a merdenea or a croissant, enough to satisfy your hunger and to be able to solve your tasks further.

However, how about a healthy, quick and super delicious snack that you can take with you anywhere? It is a balanced and satisfying sandwich, which will give you protein, fiber and vitamins, instead of simple carbohydrates and sugar.

Healthy and delicious snack idea: Chicken and egg sandwich

You need the following ingredients (for two sandwiches):
  • 4 slices of toast or mayonnaise bread
  • preserve it with favorite chickpeas
  • 2 eggs
  • a teaspoon of mustard
  • a teaspoon of hot sauce
  • 2 teaspoons capers
  • A small red onion
  • Salt and pepper
How is it prepared:

For starters, drain the chickpeas in a sieve and rinse well. You can use it with skins, but we recommend you take them out, for the sake of your digestion. Then boil the eggs in a kettle until you get a slightly sticky texture & # 8211 3-4 minutes should be enough. Let them cool, then peel them.

Finely chop the red onion, coarsely chop the capers, then chop the eggs into small cubes. Put everything in a bowl, then add the mustard, hot sauce and a little pepper. Mix well, and then add the chickpeas. Integrate them in the composition, then grind them lightly with a fork, just enough to partially crush them. If you crush them more, you will not get the same crunchy and tasty texture!

Taste the composition and add salt to taste. If you want, you can add other spices, such as a little sweet paprika, chili flakes or inactive yeast. The latter will give the dish a subtle taste of Parmesan.

When you have obtained the perfect taste and texture, put the slices of bread in the pan, on your own or in a ghee of butter. Let them brown slightly, then let them cool for a few minutes. Grease each slice with chickpea and egg salad, then overlap the slices, two by two.

You can enjoy the snack immediately or you can pack it in a box to take with you to the office. If you want, you can prepare more salad and you can make sandwiches on the spot. Eat them plain or with a fresh green leaf salad with lemon and olive oil!

Stir fried chicken salad

The secret of this recipe is the chicken from the Sulmtal valley!


Separate the meat from the thighs, remove the skin and cut the meat off the bone with a sharp knife. Cut the schnitzels or pieces of chicken leg into small pieces. Add strong salt and let the meat rest for about an hour, in a container with a lid (in case of a limited cooking time, you can skip the marinade stage).

For the marinade, put the mustard in a little soup, mix and add the vinegar. Add salt, pepper and mix with pumpkin seed oil. Season to taste. Wash, clean and dry the salad well or use a salad dryer.

Beat the eggs in a plate, put the flour and breadcrumbs on a plate. Now pass the pieces of meat through the flour, egg and breadcrumbs, in that order.

Heat vegetable oil or clarified butter in a pan. Put the pieces of meat in the hot fat and turn once. Depending on the size of the pieces of meat, let them fry for 3-7 minutes on each side, until golden. Take it out of the pan and let it drain on the kitchen towels.

Meanwhile, marinate the dried salad and place the salad in the middle of large, spread plates.

For serving, place the pieces of meat on the salad (the most appropriate is around it). You can also garnish with cherry tomatoes. For this dish you can serve crispy bread or bread with pumpkin seeds.

Preparation time: 3-7 minutes, depending on the meat

History of taste:

Styrian cooking chickens have become famous for the Sulmtaler bird breed, which has become famous again lately. Claponi and breaded castrated hens have been known by this name since the 17th century. This Sulmtaler breed has been recognized in many European princely courts. During the monarchy, these delicious chickens were delivered even in the markets across the Alps, to Trieste and Marburg.

How to make Keed's egg salad from & # 8222Chefi to knives & # 8221

Last week, Keed (real name David Ioniță), a competitor in Florin Dumitrescu's team, in the culinary show "Chefs with knives", caused a sensation with a unique slate recipe with which he managed to win, in the individual tests, the maximum score from the jurors.

Because the theme of the duel between the teams that received the fewest plates after judging the special guests was the salad (of any kind), Keed chose the egg, a completely unexpected ingredient to make a surprising dish.

The artist prepared an egg salad that turned his back on the three sworn Chefs of the culinary show.

Read also: Chef Florin Dumitrescu, father for the third time? What the wife of the Chefs la Cuțite jury said

Keed posted on YouTube the ingredients and how to prepare his salad so that everyone can enjoy this delicious dish.

Here's Keed's egg salad recipe

Ingredients for 2-3 people: 6 eggs, a red onion, mustard and mayonnaise, dill, tomatoes (for the salad that will accompany the egg dish), lemon, lime, basil (for the tomato salad), a celery stalk, salt and pepper.

How to prepare Keed's egg salad from "Chefs with Knives"

Put water in a pot to boil. The eggs must be placed in boiling water to reach a suitable consistency. While we wait for the water to boil, we start to take care of the result of the ingredients. Finely chop the red onion and dill, put them in a bowl. Add 2 teaspoons of mustard and 2 teaspoons of mayonnaise, a little grated lime peel and a little lemon. Cut the celery stalk first lengthwise, then into very small cubes and put it in the bowl with the rest of the ingredients. Meanwhile, we start cutting the tomatoes, which we put in another bowl with a little salt, a little pepper and chopped basil.

When we notice that the water on the fire is boiling, we introduce the eggs (preferably it is at room temperature) and leave them for 5 minutes, so that the yolks reach a suitable texture, neither hard nor very sticky. While the eggs are boiling, cut a baguette into oblique slices. After five minutes of boiling, remove the eggs and place them in a bowl with water and ice cubes to stop the boiling process. While the eggs cool, brown the slices of bread on a grill pan.

Peel the eggs and cut them into cubes and place them over the mustard composition. Add lime and lemon juice and mix. Taste the dish and season with mayonnaise, mustard, salt or pepper, if necessary. The preparation of the preparation follows. Place the slices of bread on a plate, put the egg salad on some slices and the tomato salad on others. Good appetite!

Step 1 & # 8211 Boil the rice (both basmatic and wild) for 15 minutes.

Step 2 & # 8211 In a frying pan with a little water, cook the salmon until it is ready.

Step 3 & # 8211 Put the eggs in a pot and boil for 10 minutes. After boiling, drain and allow to cool in cold water.

Step 4 & # 8211 Cut the salmon, eggs and parsley into 4-5 equal pieces, place in a bowl with the hummus, rice, peeled sunflower seeds and pumpkin and mix.