Egg salad

This salad with eggs, cheese, and vegetables is one of the options I use quite often when I need something quick yet substantial. It especially helps me when I prepare a meal for the next day or when I'm in the mood for a cold snack without too much effort. I've made it for picnics as well, and I had no issues with transport or storage, especially if I keep it cool beforehand.

Quick Info

Total Time: 20-25 minutes
Preparation Time: 10-15 minutes
Cooking Time: 10 minutes (for eggs)
Servings: 2
Difficulty: Easy
Recipe Type: Hearty salad, suitable for picnics or quick meals

Ingredients

2 eggs
1 cucumber
2 green onions
150 g cherry tomatoes
50 g black olives (pitted)
50 g caciotta cheese (can be substituted, see variations)
olive oil
salt
pepper

Preparation Steps

1. Boil the eggs in boiling water for 10 minutes. Once done, immediately place them under cold running water. This makes peeling easier. Peel and slice them.
2. Wash the cucumber, cut off the ends, peel it, and dice it into bite-sized pieces.
3. Slice the green onions thinly after washing them well.
4. Wash the cherry tomatoes and cut them in half or quarters, depending on their size.
5. Halve the pitted olives.
6. Cut the cheese into small cubes, so it can mix easily into the salad.
7. Place all the ingredients in a large bowl: sliced eggs, cucumber, green onions, tomatoes, olives, and cheese.
8. Sprinkle salt and pepper to taste, then drizzle a little olive oil on top. Gently mix with a large spoon, being careful not to break the eggs or cheese.
9. Cover the bowl and place the salad in the refrigerator until serving. It's better cold.

Why I Make This Recipe Often

This salad is quick to make, doesn't create much mess, and keeps well in the fridge for a few hours or even overnight. It's quite filling, and whenever I have the ingredients at home, it saves me from worrying about a meal. I also like that it doesn't have a complicated dressing, just salt, pepper, and a bit of olive oil.

Tips and Variations

Tips

- If the eggs are freshly boiled and kept under cold water, they peel very easily.
- If you want to use the salad for a picnic or as a packed meal, keep it in an airtight container and keep it cool until serving.
- Add salt at the end, after tasting; sometimes the salty cheese is enough.

Substitutions

- Caciotta cheese can be replaced with telemea, cheese, or any semi-hard cheese you like.
- If you don't have cherry tomatoes, regular tomatoes work too, just cut them into suitable pieces.
- You can use green olives if you don't have black olives, but the final taste will be slightly different.

Variations

- For an extra touch of freshness, you can add a bit of chopped dill or parsley.
- The salad also works with quail eggs if you want a smaller version for appetizers.
- You can omit the green onions if you don't have them or if you want something milder in flavor.

Serving Ideas

- I serve it as a main dish for lunch or as a side to cold meats.
- It goes very well on platters with other cold salads, especially at picnics.
- If you have fresh or even toasted bread, it's a good combination.

Frequently Asked Questions

Can the salad be made a day in advance?
Yes, the salad keeps well in the fridge overnight. The taste is even better after a few hours when the ingredients meld together.

Can I use another type of cheese if I don't have caciotta?
Sure. Telemea or cheese are good alternatives. Even feta cheese works, just be careful with how much salt you add.

If I don't have cherry tomatoes, what can I substitute them with?
You can use regular tomatoes, cut into suitable pieces. It's important that they aren't too watery, so they don't release too much liquid into the salad.

Can the green onions be omitted?
Yes, if you don't like them or don't have them on hand, you can skip the onions. It won't affect the structure of the salad, just the taste will be a bit milder.

Do I have to peel the cucumber?
It's not mandatory, but the thick or bitter skin may not be pleasant. I prefer to peel it, especially if I'm using older cucumbers.

Nutritional Values (estimated)

One serving has approximately 220-250 kcal, depending on how much oil you use and the type of cheese.
Protein: 11-13 g
Fat: 16-18 g
Carbohydrates: 7-9 g
It's a low-carb salad, quite balanced in terms of protein and fat sources, especially due to the eggs and cheese. Values may vary depending on ingredients and proportions.

Storage and Reheating

The salad keeps well in the fridge for up to 24 hours, covered. I don't recommend keeping it longer, as the eggs and vegetables may release water and the texture won't be as pleasant. It shouldn't be reheated; it should be eaten cold, directly from the fridge. If you're taking it to go, keep the container cool until serving.

 Ingredients: 2 eggs, 1 cucumber, 2 green onions, 150g cherry tomatoes, 50g black olives, 50g caciotta cheese, olive oil, salt, pepper

 Tags:  egg salad