Salad with egg and walnuts

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   How to make a salad from eggs, cheese and walnuts? Prepare all the products indicated on the list. Instead of mayonnaise, it is permissible to take yogurt or mix mayonnaise with sour cream in a 1:1 ratio. Boil the eggs hard and then cool.

2. STEP 2

   

   Peel the eggs from their shells. To ensure that there are no small shell particles left on the eggs, I usually rinse each egg in running cold water, and then remove excess moisture with paper napkins.

3. STEP 3

   

   Peel the walnuts from the shell. Take the amount of nuts to taste. I used a little less than what the recipe called for.

4. STEP 4

   

   So, grate the eggs on a coarse grater or chop them by hand as finely as possible. I like this salad better when the eggs are cut into small pieces, so I often do it that way. Place the eggs in a deep small bowl of suitable size.

5. STEP 5

   

   Grate hard cheese on a grater with large or medium teeth. Send to the eggs.

6. STEP 6

   

   Grind the nut kernels in a mortar.

7. STEP 7

   

   Add mayonnaise to a bowl with salad. By the way, it can be mixed with sour cream or replaced with natural yogurt. It is also permissible to increase the amount of mayonnaise to taste. I don’t like it when salads “swim” in dressing, so I always use as little mayonnaise as possible.

8. STEP 8

   

   Mix everything well, taste for salt. If necessary, add salt to taste. I usually have enough salt from mayonnaise and cheese.

9. STEP 9

   

   Sprinkle chopped walnuts on top.

10. STEP 10

    

    Pepper to taste and garnish with chopped herbs. This time I used frozen parsley. Fresh dill or green young onions go perfectly with the salad. The egg, cheese and walnut salad is ready, serve!

Comments on the recipe

Moderator Ksenia

23.11.2023

4.5

Salad with eggs and walnuts is very easy to prepare, but no less tasty. My husband doesn’t really like nuts in food, but I thought that it wouldn’t be the same without them at all, so I ground them in a blender as finely as possible. I decided to grate the eggs and cheese on a fine grater; it seemed to me that finely grating them would go better with the nut “paste.” So essentially I ended up with a salad spread. The rye bread made an excellent nutritious and satisfying snack. Pearl, thank you very much for the recipe! Now I will surprise guests with this salad :)