Salad
Description
A simple dish to prepare. Chicken eggs are a must in most popular salads, and this one is no exception. The salad is very easy to make. I layer all the ingredients, but if desired, you can mix everything together. I dress the salad with sour cream—preferably homemade or a higher-fat variety, though mayonnaise can be used as a substitute. This recipe yields 3 servings, so there's enough for everyone. Serve chilled.
Instructions
- 1
Step 1
1. I place the eggs in a saucepan, pour water over them, boil for 7 minutes after the water starts boiling, then put them under cold water and peel. I grate the processed cheese on a coarse grater and put it in a salad bowl.
- 2
Step 2
2. Grate boiled eggs on a coarse grater (without separating yolks from whites) and spread over the processed cheese.
- 3
Step 3
3. Take the butter out of the refrigerator and grate it on the same grater used for the other ingredients, then layer it over the eggs.
- 4
Step 4
4. Generously drizzle the salad with sour cream. Don't spread it, but rather leave the sour cream lying in "waves." Serve the salad immediately after plating.