Salad
Description
Perfect for an everyday table. Boil the eggs for the salad in advance and let them cool. It's better to put the butter in the freezer beforehand so it chills well and is easier to grate. During the time the salad stands, the butter will slightly melt and soak into the salad. This amount serves 3-4 people. Let's get started. Decorate as desired and serve.
Instructions
- 1
Step 1
Prepare the ingredients. Boil the eggs in advance, cool them, and peel. Drain the liquid from the canned food. Place the butter in the freezer so it's easier to grate.
- 2
Step 2
Separate the eggs into whites and yolks. Grate the whites on a coarse grater and the yolks on a fine grater. Spread the grated whites as the first layer.
- 3
Step 3
Next, grate the cheese on a coarse grater and spread it over the egg whites.
- 4
Step 4
Mash the sardine with a fork. Spread it over the grated cheese.
- 5
Step 5
The next layer is mayonnaise.
- 6
Step 6
Finely chop the white onion. If you don't have white onion, don't worry—use yellow onion, finely chop it, and pour boiling water over it to remove the bitterness. Spread the onion out.
- 7
Step 7
Next, a layer of grated butter.
- 8
Step 8
And the final layer — crumbled egg yolks. Cover the salad with plastic wrap and refrigerate for an hour to let it soak.
- 9
Step 9
Before serving, remove the film and decorate as desired.
- 10
Step 10
The salad is ready.