Salads with eggs and mayonnaise are nutritious and nutritious. Unlike other dressings, 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. Salads with high fat mayonnaise can also be prepared for the festive table, and for a casual menu it is better to limit yourself to less calorie ones.
The complexity of the preparation depends only on the selected recipe, or rather, on the type of salad. There are mixed salads where all the components are ground and combined in one bowl. More complex in execution are considered to be layered, whose components are laid out in layers. To make the festive salad look original, you have to tinker a bit with the design.
Do not know how to quickly and easily set up a casual table or create an original festive? Our selection of egg and mayonnaise salad recipes will help.
General principles for salads with egg and mayonnaise
The main rule for any salad is that all perishable foods should only be fresh. If the composition includes boiled meat or seafood, they are prepared no earlier than five hours before cooking. In the evening, it is advisable to boil only chicken, for the night it should be removed in the refrigerator.
Mayonnaise for salads can be prepared independently. When buying a sauce, it is worth considering the percentage of fat and calorie content of salad components. For a dry chicken breast, it is better to take fried sauce, and seafood to fill with less calorie. It is recommended to cook homemade mayonnaise just before dressing the salad.
Forming salads in layers, apply a little sauce on the products so as not to get an excessively greasy dish. Skip layers of pickled cucumbers and juicy vegetables (do not lubricate) so that they do not give excess juice.
In the mixed salads, introduce the sauce gradually. Add two tablespoons mayonnaise, always stirring each time to get exactly the desired consistency.
It is undesirable to store salads with mayonnaise for a long time even in the refrigerator. The dish is not just perishable, with prolonged simple fresh vegetables will give a lot of juice and the taste will suffer greatly. Mixed salads win in this regard, they can be seasoned in small portions.
Mixed salad with egg and chicken breast mayonnaise - "Pharaoh"
Ingredients:
chicken, pre-boiled, fillet - 0.5 kilograms;
500 gr. medium-sized champignons;
two onions;
a jar of sweet corn;
seven boiled eggs;
low-calorie mayonnaise;
250 gr crab semi-finished products - sticks.
Cooking method:
Cut the mushrooms into four parts, chop the onion finely. Fry everything together in vegetable oil until tender, cool.
Cut boiled chicken, eggs and crab semi-finished products into small, proportioned cubes.
Combine all the prepared foods in a bowl, put the corn. Slightly add salad, stirring, introduce mayonnaise.
Salad with egg and squid mayonnaise - "Gifts of Poseidon"
Ingredients:
two carcasses of squid, weighing half a kilogram;
200 gr. crab semi-finished products;
three boiled chicken and quail eggs;
canned sweet corn - a small jar;
200 gr. sea kale;
any mayonnaise;
100 grams of salted caviar of pollock, salmon or capelin.
Cooking method:
Thaw squid carcasses, rinse well, especially the inside of them. Dip in boiling water, boil with a slight boil for about two minutes. We get out of the broth and completely cool.
We remove their squid chordic plates, cut the meat into narrow, short noodles.
Cut the crab sticks into thin strips, shorten them to one and a half centimeters. Chicken eggs are cut into small slices.
Spread squids, crab cake mix and eggs in a bowl. Add the sea kale and corn drained from the marinade. Add a little mayonnaise, add salt and mix well.
We spread the cooked salad in the center of the serving dish. At the edges we lay quail eggs cut in two and decorate them with caviar.
Salad with egg and mayonnaise from canned fish oil - "Football"
Ingredients:
two cans of any fish in oil;
two boiled potatoes;
fresh tomatoes - 2 pcs.;
a magnificent bunch of green onions;
three boiled large eggs;
medium fat mayonnaise;
jar of black olives, pitted.
Cooking method:
We strain the oil from cans with fish, put its slices on a plate. Gently breaking, select all the bones and knead the fish with a fork.
We cut egg yolks and tomatoes into small cubes, finely chop the olives.
On a serving platter or a large shallow plate, put a circle of fish. We coat the fish layer with mayonnaise and rub potatoes on it through an average grater. We trim potato chips with a fork if it is unevenly laid and, like fish, grease with mayonnaise.
On top of the potatoes we lay out slices of fresh tomatoes, and on them - chopped egg yolks. Apply a thin layer of mayonnaise.
Each new layer in diameter should be slightly smaller than the previous one. The salad needs to be shaped in the shape of a dome.
On the surface of the salad we spread six hexagons of black olives: one in the center, four on the sides. The free space is covered with protein grated in a fine grater. Thus, we imitate the pattern on the surface of a soccer ball.
Sprinkle free space on the dish around the salad with chopped feathers of onions.
Puff 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 peeled walnuts.
Cooking method:
Prepare potatoes and chicken legs in advance. Boil separately, in slightly salted water, cool. It is better to cook chicken in the evening to cool without taking it out of the broth.
We cut cucumbers and onions into small cubes. We spread the cucumbers in a small bowl, wait ten minutes and squeeze slightly.
On an oval dish through a coarse grater, rub the boiled potatoes. We level it with a knife, forming a uniform layer without gaps. We tweak - we trim one edge, and make the opposite semicircular.
Lightly add the potato layer, sprinkle with pepper and grease with mayonnaise. Spread the chopped onion on top, and half the finely chopped chicken meat on it. Apply a thin layer of mayonnaise over it.
Now evenly spread the cucumbers, and the next layer - the remaining chicken. These layers are also lightly greased with sauce.
The next layer is grated cheese, on top of it is a layer of grated egg. The top egg layer is well smeared with mayonnaise.
We decorate the salad with walnut kernels, laying the halves with the wavy side up. From the feathers of green onions we form a "foliage" of an impromptu pineapple.
For impregnation, put the salad overnight in the refrigerator.
Puff salad with egg and chicken mayonnaise - "Mushroom stump"
Ingredients:
boiled chicken, preferably white meat - 200 gr.;
five small pickled or pickled cucumbers;
half a glass of mayonnaise;
two boiled large potatoes;
100 gr. pickled, medium-sized mushrooms;
fresh greens of dill;
three hard-boiled eggs;
two large lettuce leaves.
Cooking method:
Cover the bottom of a wide flat plate with washed and well-dried lettuce leaves. We put on them a culinary ring. For lack of such a device, you can use a home-made, cutting it out of a plastic two-liter bottle.
We will spread the salad in layers. First, roughly three potatoes, gently crush it with a spoon and cover with mayonnaise. We lay out the finely chopped chicken above, and also grease it with mayonnaise. Coarsely rub the cucumbers on top, and put small mushrooms on them. We cut large mushrooms not too finely. Again, apply a thin layer of mayonnaise. The last will be finely grated proteins.
Gently remove the ring, lightly coat the sides of the salad with mayonnaise, decorate the top with grated yolks. We decorate our stump at the base with whole pickled mushrooms.
Before serving, let the lettuce infuse - remove it for three hours in the refrigerator.
Seafood Salad with Egg and Mayonnaise - Dracocha
Ingredients:
prawns in shell - 400 gr.;
two carcasses of squid;
300 gr mussels without shells;
three eggs;
a glass of canned cereal peas;
half a large lemon;
mayonnaise.
For registration:
large fruit of bell pepper;
bunch of lettuce leaves;
a spoon of canned peas.
Cooking method:
Cook eggs with salt, hard-boiled, cool under a stream of cold water, clean.
Separately, in slightly salted water, we cook seafood until tender. Cool.
Scalding the lemon with boiling water, squeeze the juice, filter through a sieve.
Squids free from chords, cut into small strips. We disassemble the shrimp, removing the shells, and we cut the eggs into small cubes.
We combine the shrimp with eggs and mussels, add the peas, squid, sprinkle, without diluting, with lemon juice, stir well. Fill the resulting mass with mayonnaise.
We cover the oval dish with lettuce leaves. Spread the cooked salad on top and give it the shape of a dragon.
Rinse the bell pepper. Cut the stem, cut lengthwise, remove the seeds and wash again.
We install one half, with the convex side up, at the base of the salad - this will be the head of the “dragon”. From the other half we cut off a strip 2 cm wide from the wide, “tuberous” side and put it on the “head”, with tubercles up — an imitation of the forehead should result. From the peas we make the eyes of Dracocha, on them we place strips of squid - eyebrows. From the remaining pulp of pepper we cut out the tongue and paws. We place the prepared blanks in the right places. From above, "along the ridge," we lay out peas.
The simplest salad with egg and green onion mayonnaise - "Spring"
Ingredients:
young green onions - 2 magnificent bunches;
mayonnaise;
five large eggs.
Cooking method:
We disassemble the onion. We cut off the remains of the root from the white part, we clean the pollution. Tear off withered, withered, or spoiled feathers. We wash the onions with cool water, shake and lay out on a linen towel.
Cook hard-boiled eggs. We cool it by lowering it in cold water and clean it.
Dried onion feathers are cut into small rings. Slightly salt and crush a little, pressing to the bottom of the bowl with a fork.
We spread the eggs into small onions, chopped into small cubes. Add a little mayonnaise and mix well. In the process, adjust the amount of sauce. Salad should not "swim" in a mayonnaise dressing.
The recipe for a quick salad with egg and mayonnaise from instant noodles - "Bachelor"
Ingredients:
vermicelli or instant noodles - two packs;
four pre-cooked eggs;
large, juicy carrot;
a small onion head;
mayonnaise - 4 tablespoons.
Cooking method:
Boil water. On packaging with vermicelli we pass a rolling pin. You need to grind it, but not too shallow. You can simply crush, without removing the packaging, with your hands. Pour the vermicelli into a small saucepan, put all the spices and pour boiling water over it. Covering, set aside. As soon as the noodles swell well, mix, decant the remaining water and cool.
Grind fresh carrots with a fine or medium grater, cut the eggs into medium-sized slices, chop the onion finely. We combine the sliced products with the cooled vermicelli. Stirring, in small portions we introduce mayonnaise into the salad.
Tricks for preparing 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, which means the salad will meet your expectations.
It is recommended to season salads with egg and mayonnaise intended for the holiday serving no earlier than an hour before serving. The exception is complex (puff), which require impregnation. They are usually cooked in the evening, and at night they are placed in the "warm" chamber of the refrigerator.
