How long should I boil the eggs?

For this salad, cook the eggs until hard-boiled. About 9–10 minutes after the water reaches a boil is usually enough, followed by immediate cooling in cold water.

Can I use red or yellow onion instead?

Yes, but the flavor will be sharper. If using regular onion, chop it very finely and consider briefly rinsing it with boiling water to mellow its bite.

How can I make the salad lower in calories?

Replace part of the mayonnaise with plain Greek yogurt or sour cream. You can also simply reduce the amount of dressing while keeping the original amount of eggs and green onion.

Why is my salad too runny?

There may be too much mayonnaise or excess moisture on the green onion. Dry the onion thoroughly after washing and add the dressing gradually.

Can I make this salad ahead of time?

Yes. You can prepare it a few hours before serving and keep it refrigerated. Stir it gently before serving and add a little fresh green onion if desired.

What can I add for more flavor?

The original recipe is intentionally simple, but you can add fresh herbs or other suitable ingredients if desired. Keep in mind that any additions will change the original nutritional values.

Salad with onions and eggs

Name: Salad with onions and eggs
Total time: 10 min
Yield: 1 порция
Cuisine: International
Ingredients: Chicken egg — 110 g; Green Onion — 50 g; Mayonnaise — 40 g; Salt — 2 g

20min

202g

Nutrition per 100g

337

Egg and green onion salad is a simple homemade classic made with just a handful of everyday ingredients. Tender hard-boiled eggs pair beautifully with fresh green onion and a creamy mayonnaise dressing. The salad is rich, satisfying, and pleasantly fresh thanks to the generous amount of green onion. It is perfect for a quick lunch, light dinner, or easy everyday snack.

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WHAT YOU WILL NEED

From ingredients

4 products

Base

Herbs

Dressing

Spices

SIMPLE PROCESS

Step by step recipe

The key to this salad is perfectly cooked eggs and fresh green onion. Boil the eggs until firm, then cool them quickly in cold water so they peel easily and keep a clean texture. Cut the eggs into small, even cubes so every bite contains a balanced mix of egg and onion. Add the green onion shortly before dressing the salad. Stir in the mayonnaise gradually so the mixture stays creamy rather than runny. A short 10–15 minute rest in the refrigerator allows the flavors to blend and makes the salad even more enjoyable.

Step 1

Boil the eggs

Place the eggs in a saucepan, cover with water, and bring to a boil. Cook for about 9–10 minutes after boiling begins. Transfer the eggs to cold water and let them cool completely.

Step 2

Dice the eggs

Peel the cooled eggs carefully. Cut them into small, even cubes so the finished salad has a consistent texture.

Step 3

Prepare the green onion

Rinse the green onion under cool water and dry it thoroughly. Finely chop the green parts into small, even pieces.

Step 4

Combine the ingredients

Place the diced eggs and chopped green onion in a bowl. Add the salt and gently toss so the onion is evenly distributed throughout the egg.

Step 5

Dress the salad

Add the mayonnaise gradually and gently stir everything together. The finished salad should be creamy but not runny.

Step 6

Chill and serve

Refrigerate the finished salad for 10–15 minutes to let the flavors blend. Give it one gentle stir before serving and enjoy it chilled.

CHEF'S TIP

Do not overcook the eggs

Cook the eggs until fully set, but avoid boiling them longer than necessary. Overcooked eggs can develop dry yolks and a less delicate texture.

Use fresh green onion

Choose bright, crisp green onions without wilted tops. Fresh onion adds moisture, freshness, and a pleasant mild bite to the salad.

Keep the pieces uniform

Small, even egg cubes combined with finely chopped onion distribute the ingredients throughout the salad and give every bite a balanced texture.

Do not overdo the mayonnaise

Add the mayonnaise gradually. Too much dressing can overpower the egg and green onion while making the salad unnecessarily heavy.

SUBSTITUTIONS

Add your taste

Use a lighter dressing Replace part of the mayonnaise with plain Greek yogurt or low-fat sour cream. The salad will have a lighter, fresher taste.
Try different fresh herbs Part of the green onion can be replaced with a small amount of fresh dill or another mild herb if you prefer a less onion-forward flavor.
Make it extra creamy For a softer texture, mash some of the eggs with a fork while leaving the rest cubed. This creates a particularly creamy, cohesive salad.
Skip extra salt if needed If your mayonnaise is already salty, additional salt may not be necessary. Mix everything first, taste the salad, and adjust the seasoning only if needed.

HOW TO STORE

How to Store Egg and Green Onion Salad

Transfer the finished salad to a clean airtight container and refrigerate it promptly. Because it contains cooked eggs and mayonnaise, use it within 24 hours when stored at 4 °C or below. Do not leave the salad at room temperature for extended periods. Freezing is not recommended because the eggs and mayonnaise can lose their pleasant texture and the dressing may separate after thawing. For the best flavor, prepare the salad shortly before serving or a few hours in advance.

GOOD TO KNOW