Salads with egg and mayonnaise are nourishing and nutritious. Unlike other gas stations, mayonnaise is considered more high-calorie, and salads seasoned with it will not be easy. But this is not a reason to refuse a delicious dish. For the festive table, you can make salads and with mayonnaise of high fat content, and for the daily menu it is better to restrict less calories.
The complexity of preparation depends only on the selected recipe, or rather, on the type of salad. There are mixed salads, where all the ingredients are crushed and combined in one dish. More complex in the implementation are considered to be puffed, the components of which are laid out in layers. To make a festive salad look original, you will have to tinker a bit with the design.
You do not know how to quickly and easily lay the daily table or to arrange the festive party in an original way? Our selection of recipes for salads with egg and mayonnaise will help.
General principles of cooking salads with egg and mayonnaise
The main rule for any salad - all perishable foods should be only fresh. If the composition includes boiled meat or seafood, they are prepared no earlier than five hours before cooking. In the evening it is desirable to boil only chicken, for the night it should be removed in the refrigerator.
Mayonnaise for salads can be cooked by yourself. When buying a sauce, you should consider the percentage of fat and calorie components of the salad. For dry chicken breast, it is better to take the sauce fatter, and seafood to fill less calorie. Homemade mayonnaise is recommended to cook before dressing salad.
Forming salads in layers, apply a little sauce on the products so as not to get an overly greasy dish. Layers of pickles and juicy vegetables skip (do not lubricate) so that they do not give extra juice.
In the mixed salads, enter the sauce gradually. Add two spoons of mayonnaise, always mixing each time to get the desired consistency.
Salads with mayonnaise is undesirable to store for a long time even in the refrigerator. The dish is not just perishable, with a long simple fresh vegetables will give a lot of juice and the taste will suffer greatly. Mixed salads in this regard, win, they can be refilled in small portions.
Mixed salad with egg and chicken breast mayonnaise - “Pharaoh”
Ingredients:
chicken, pre-boiled fillet - 0.5 kg;
500 gr. medium sized mushrooms;
two bulbs;
a jar of sweet corn;
seven boiled eggs;
low calorie mayonnaise;
250 gr. crab semi-finished products - chopsticks.
Cooking Method:
Mushrooms cut into four parts, small chop the onion. Fry everything together in vegetable oil until cooked, cool.
Boiled chicken meat, eggs and crab semi-finished products are cut into small, proportionate cubes.
Combine all the prepared products in a bowl, put the corn. Slightly add salt to the salad, mixing, add mayonnaise.
Salad with egg and squids mayonnaise - “Gifts of Poseidon”
Ingredients:
two squid carcasses, weighing half a kilo;
200 gr. crab prepared foods;
three boiled chicken and quail eggs;
canned sweet corn - a small jar;
200 gr. sea kale;
any mayonnaise;
100 grams of salted caviar pollock, salmon or capelin.
Cooking Method:
Thawed carcasses of squids, wash well, especially their internal part. Dip in boiling water, boil with a slight boil for about two minutes. We take out of the broth and completely cool.
Remove their squids chord plates, cut the meat with narrow, short noodles.
Crab sticks cut into thin strips, shorten them to one and a half centimeters. Chicken eggs cut into small slices.
We spread the squid, crab cake and eggs in a bowl. Add sea cabbage and corn marinated from marinade. Add some mayonnaise, add some salt and mix well.
We spread the cooked salad in the center of the serving dish. Along the edges, lay the quail eggs cut in two and decorate them with caviar.
Salad with egg and mayonnaise from fish preserved in oil - “Football”
Ingredients:
two cans of any fish in oil;
two boiled potatoes;
fresh tomatoes - 2 pcs .;
lush bunch of green onions;
three large boiled eggs;
medium mayonnaise; a jar of black olives, seedless.
Cooking Method:
Squeeze the oil out of the cans with the fish, put the slices on the plate. Gently breaking, select all the bones and mash the fish with a fork.
Egg yolks and tomatoes cut into small cubes, small cut olives.
On a serving platter or a large dinner plate lay out a circle of fish. We coat the fish layer with mayonnaise and rub potatoes on it through a medium grater. We correct potato chips with a fork if it is laid unevenly and, like fish, we grease with mayonnaise.
On top of the potatoes lay slices of fresh tomatoes, and on them - chopped egg yolks. Apply a thin layer of mayonnaise.
Each new layer should be slightly smaller than the previous one. The salad must be shaped in the shape of a dome.
On the surface of the salad lay six hexagons of black olives: one in the center, four on the sides. Free space we fall asleep rubbed in a small grater protein. Thereby, we imitate a pattern on the surface of a soccer ball.
Sprinkle free space on the platter around the salad with chopped onion feathers.
Layered original salad with egg and chicken mayonnaise - “Pineapple”
Ingredients:
three large potatoes;
two medium chicken legs;
boiled chicken eggs - 3 pcs .;
100 grams of fresh “Dutch” cheese;
mayonnaise;
six small pickled cucumbers;
large onion head;
green onion feathers;
150 grams of walnuts, peeled.
Cooking Method:
Prepare potatoes and chicken legs in advance. Boil separately, in slightly salted water, cool. Chicken is better to cook in the evening to cool, without taking out of the broth.
Dice small cucumbers and onions. We put cucumbers in a small bowl, wait ten minutes and press lightly.
On an oval dish through a large grater we rub boiled potatoes. Level it with a knife, forming a uniform layer without gaps. We correct - we trim one edge, and the opposite is semicircular.
Slightly add salt to potato layer, sprinkle with pepper and grease with mayonnaise. Top chopped onion, and half of the finely chopped chicken meat on it. Apply a thin layer of a layer of mayonnaise. Now evenly lay out cucumbers, and the next layer - the remaining chicken. These layers are also lightly greased with sauce.
The next layer is cheese grated in small chips, on top of it is a layer of grated egg. The upper egg layer is well coated with mayonnaise.
We make a salad with walnut kernels, laying out the halves with the wavy side up. From the feathers of green onions we form the “foliage” of an improvised pineapple.
For impregnation put the salad in the refrigerator overnight.
Layered salad with egg and chicken mayonnaise - “Mushroom stump”
Ingredients:
boiled chicken, preferably white meat - 200 gr .;
five small pickled or pickled cucumbers;
half a cup of mayonnaise;
two large boiled potatoes;
100 gr. pickled, medium sized mushrooms;
fresh dill;
three hard boiled eggs;
two large lettuce leaves.
Cooking Method:
The bottom of a wide flat plate is covered with washed and well-dried lettuce leaves. We put on them a culinary ring. In the absence of such a device, you can use a homemade, cutting it out of a two-liter plastic bottle.
Spread the salad will be layers. First, roughly three potatoes, lightly crush it with a spoon and cover with mayonnaise. Above we lay out the finely chopped chicken, we also grease it with mayonnaise. Coarsely rub the cucumbers on top, and put small mushrooms on them. Large mushrooms cut not too small. Again, apply a thin layer of mayonnaise. The last will be grated small proteins.
Carefully remove the ring, lightly coat with the side of the salad with mayonnaise, decorate the top with grated yolks. We decorate our stump at the base with whole marinated mushrooms.
Before serving, let us leave the brewing salad - remove it for three hours in the fridge.
Salad with egg and mayonnaise seafood - “Dragon”
Ingredients:
shrimp in the shell - 400 gr .;
two squid carcasses;
300 gr. mussels without shells;
three eggs;
a glass of canned peas;
half a large lemon;
mayonnaise.
For registration:
large fruit of the Bulgarian pepper;
bunch of lettuce leaves;
spoon canned peas.
Cooking Method: Cook eggs with salt, hard-boiled, cool under cold water, clean.
Separately, in lightly salted water, boil seafood until readiness. Cool
Scald lemon with boiling water, squeeze the juice, filter through a sieve.
Squids are freed from chords, cut into small strips. We disassemble the shrimp, removing the shells, and cut the eggs into small cubes.
Combine shrimp with eggs and mussels, add peas, squid, sprinkle without diluting, lemon juice, mix well. We fill the resulting mass with mayonnaise.
The oval dish is covered with lettuce leaves. Top lay out the cooked salad and give it a dragon shape.
Rinse the Bulgarian pepper. Cut the stalk, cut along, remove the seeds and re-wash.
One half set, convex side up, at the base of the salad - it will be the head of the “dragon”. From the other halves we cut off a 2 cm wide strip from the wide, “lumpy” side and apply it on the “head”, with the tubercles upwards - an imitation of the forehead should be obtained. We make Drakoshe's eyes out of pea-seeds; we put stripes of squids on them - eyebrows. Cut out the tongue and feet from the remaining pepper pulp. We place the made preparations on the necessary places. From above, “along the ridge”, we lay out the peas.
The simplest salad with egg and green onion mayonnaise - “Spring”
Ingredients:
young green onions - 2 fluffy bunches;
mayonnaise;
five large eggs.
Cooking Method:
We assort onions. Cut off from the white part the remnants of the root, we clean the pollution. We tear off faded, wilted or spoiled feathers. Wash the onions with cool water, shake and lay out on a linen towel.
Cook hard boiled eggs. We cool, having lowered in cold water, and we clear.
Chopped onion feathers cut into small rings. Slightly salt and pound a little, pressing to the bottom of the bowl with a fork.
We lay eggs diced into onions. Add some mayonnaise and mix well. In the process of adjusting the amount of sauce. Salad should not “float” in mayonnaise dressing.
Quick salad recipe with egg and mayonnaise from instant noodles - “Bach”
Ingredients:
vermicelli or instant noodles - two packs;
four pre-boiled eggs;
large, juicy carrot;
small onion head;
mayonnaise - 4 spoons.
Cooking Method:
Boil water. On the package with pasta we pass a rolling pin. It is necessary to grind it, but not too shallow. You can simply crush, without removing the packaging, with your hands. Pour vermicelli in a small saucepan, put all the spices and pour boiling water over it. Cover with a lid, set aside. As soon as the noodles well swell, mix, decant the remaining water and cool.
Chop fresh carrots with a small or medium grater, cut eggs into small-sized slices, chop onions. We connect the cut products with the cooled noodles. Mixing, in small portions enter the mayonnaise into the salad.
Tricks of cooking salads with egg and mayonnaise - useful tips
Homemade mayonnaise has a great advantage over the purchased sauce. It can always be made to your liking, and therefore the salad will meet your expectations.
Salads with egg and mayonnaise intended for festive meals are recommended to be refilled no earlier than one hour before serving. The exceptions are complex (puff) that require impregnation. They are usually cooked in the evening and placed in the “warm” chamber of the refrigerator for the night.
