Egg vinaigrette

Egg vinaigrette

Traditional vinaigrette recipes do not involve the inclusion of nothing but boiled and salted vegetables. However, culinary fantasy often leads hostesses away from the original recipe of the dishes they prepare. As a result, appetizer options appear that are very different from the original, but no less tasty. These dishes include the vinaigrette with egg, which is quite different in taste and appearance from the usual variations of this popular snack.

Cooking Features

Despite the fact that the egg salad with taste to the egg and not too similar to the classic one, the technology of their preparation does not have significant differences. It is enough to know a few subtleties to make a tasty snack, even without a great culinary experience.

  • A vinaigrette egg is boiled hard-boiled, then cooled, peeled, and cut into slices or cubes. To prevent egg yolks from gaining a gray patina, it is not worth putting eggs in for longer than 10 minutes. Cool eggs recommended under running cold water. This will allow not only to cool quickly, but also to easily clean them from the shell.
  • Vegetables for vinaigrette are most often boiled, but they can also be baked. This method of cooking allows you to save the maximum contained in these nutrients.
  • Vinaigrette with egg can be filled not only with oil, but also with other sauces. Especially well suited as a dressing mayonnaise.
  • Eggs make appetizing nourishing, even without adding green peas and beans. In order not to overload the body, they are even recommended to be excluded from the composition of the salad, if the recipe includes eggs.

Vinaigrette with an egg is so nourishing that you can eat it, even if there are no other dishes on the menu. Most often it is served instead of the second or as a cold snack. Unlike the traditional, vinaigrette with an egg is rarely served instead of a side dish, although it combines very well with herring and some other dishes.

Vinaigrette with egg and mustard dressing


  • potatoes - 0.5 kg;
  • beets - 0, 2 kg;
  • carrots - 0, 2 kg;
  • pickles - 0, 3 kg;
  • sauerkraut - 100 g;
  • chicken egg - 3-4 pcs .;
  • apple cider vinegar (6%) - 20 ml;
  • vegetable oil - 80 ml;
  • table mustard - 5 ml.

Method of preparation:

  • Boil the potatoes, carrots and beets in a uniform or bake until done.
  • When the vegetables have cooled, peel them and cut into cubes of about 7-8 mm.
  • Pickle cucumbers into slightly smaller cubes.
  • Eggs boil hard boiled. Put under a stream of water. Free the eggs from the shell, remove the yolks from them.
  • Cut the egg whites into cubes and place them in a bowl with the chopped vegetables.
  • Add sauerkraut to products.
  • Crush the egg yolks with a fork, add mustard and vinegar to them, grind.
  • Add butter to the mustard-yolk mass, whisk with a whisk to obtain a sauce with a uniform consistency.
  • Pour the dressing into the bowl with the prepared products, mix.

It remains to shift the appetizer to the salad bowl and serve it to the table. Vinaigrette made according to the above recipe, has a harmonious taste with savory mustard notes. It is so similar in taste to the classic vinaigrette that your guests will not immediately notice the difference, they will only be surprised at the unusual taste of this snack.

Vinaigrette with egg and mayonnaise


  • beets - 0, 2 kg;
  • carrots - 0, 2 kg;
  • onions - 100 g;
  • potatoes - 0.5 kg;
  • salted or pickled cucumbers - 0, 4 kg;
  • chicken egg - 3 pcs .;
  • mayonnaise to taste.

Method of preparation:

  • Vegetables, with the exception of onions and pickled cucumbers, boil in uniform and cool.
  • Peel the boiled vegetables and cut into cubes just a little larger than the pea, put in a bowl.
  • Cut pickled cucumbers in the same pieces as boiled vegetables. If their skin is too rough, they can be pre-cleaned. Put pieces of cucumber to other vegetables.
  • Free the onion from the husk and chop finely.
  • Fill the onion with hot water. After 2-3 minutes, drain the water, squeeze the onion and shift it to the other ingredients.
  • Cook hard-boiled eggs, cool and free from the shell. Cut into cubes, combine with the rest of the ingredients.
  • Add mayonnaise, mix.

Gentle and at the same time savory taste of this salad is unlikely to be able to leave your guests and household indifferent. To taste, this snack is not too reminiscent of the traditional vinaigrette, although it has a lot in common with it.

Vinaigrette with egg, garlic and sour cream


  • potatoes - 0, 3 kg;
  • beets - 0, 2 kg;
  • carrots - 100 g;
  • pickled cucumbers - 0, 2 kg;
  • chicken egg - 2 pcs .;
  • garlic - 2 cloves;
  • table mustard - 5 ml;
  • sour cream - 60 ml.

Method of preparation:

  • Wash the carrots, potatoes and beets, cover with water and boil them.
  • Gherkins cut into small cubes.
  • Boil chicken eggs, cut into small cubes, combine with cucumbers.
  • Crush the garlic, mix with mustard and sour cream. Whisk the sauce with a whisk to make it uniform.
  • Cool the vegetables and peel them, cut them into cubes and send them to the rest of the ingredients.
  • Season with prepared sauce.

The vinaigrette prepared according to this recipe is sharper than the traditional one, although eggs and sour cream soften the burning taste of garlic and mustard. This variant of the snack will appeal to lovers of savory dishes.

How to decorate a vinaigrette with an egg

The inclusion of eggs in the vinaigrette opens up new possibilities for its design.

  • In addition to flowers from beets and carrots, vinaigrette can be decorated with flowers from eggs.
  • Quail eggs can be used for decoration. Just cutting them in half and putting the yolks up on the salad will make the dish more colorful. Eggs can be cut into quarters and spread out around the perimeter of the snack.
  • Sprinkle grated on a grater whites or yolks, you give the snack a festive look.
  • Egg vinaigrette can be laid out in layers. This salad will look beautiful in a transparent salad bowl or wide glasses, in which a snack can be served in portions.

Red in combination with green gives a bright and contrasting combination. If vinaigrette put on lettuce leaves or decorate with sprigs of fresh herbs, it will look fresh and elegant. Egg yolks will make it even more noticeable.

Egg vinaigrette has an unusual but harmonious taste. Vegetable snack with this ingredient is nourishing, even if it is cooked without peas and beans. The inclusion of eggs allows you to use them for decoration of the finished dish.

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