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Seaweed Salad with Eggs
Instructions
I gather the list of ingredients for making the seaweed salad with eggs. The mayonnaise is best made yourself, with olive oil – seafood is especially tasty with such a sauce.
I hard-boil the eggs. This takes 8 minutes.
I drain the pickled seaweed in a sieve so that all the liquid runs off.
I cut the onion into thin strips.
To soften the flavour of the onion, I pour boiling water over the slices. This way the onion becomes milder and not so sharp.
I transfer the seaweed to a deep bowl and add the onion there too.
I cool the boiled eggs in cold water. I set aside 2 yolks for decorating the salad, and cut the remaining eggs into thin strips (the yolks, of course, will not hold their shape, but strips of egg white go perfectly with the thin strands of seaweed).
I add the eggs to the salad bowl.
I carefully mix everything, trying not to deform the cut ingredients.
I add the mayonnaise and freshly ground pepper. This sauce immediately gives the salad a unique flavour.
Once more I carefully mix everything together.
I finely grate the reserved yolks – they can be used to garnish the finished dish.
The seaweed salad with eggs is ready. Without any extra fuss or wasted time, you can nourish the family with the beneficial trace elements this salad contains. You can eat it simply with bread or serve it as an appetiser alongside any dish.
Tips
- 1
POUR BOILING WATER OVER THE ONION – the "secret" of mildness. Raw onion cuts through the flavour. Boiling water removes the sharpness in 5 seconds, leaving the sweetness behind.
- 2
DRAIN THE SEAWEED IN A SIEVE – the "secret" of texture. The marinade will "leak" into the salad and thin out the mayonnaise. After draining, the salad holds its shape.
- 3
2 YOLKS FOR DECORATION – the "secret" of presentation. A yellow grated yolk on top of the salad gives a contrast with the green of the seaweed. Without the garnish, the dish looks "bland".
- 4
HOMEMADE MAYONNAISE – the "secret" of flavour. Shop-bought mayo is sharp and "chemical". Your own, made with olive oil in 5 minutes in a blender, is delicate and creamy. The same principle works in other kinds of salads with seafood.
FAQ
Which seaweed should I choose? +
Ideally – pickled seaweed in a jar without sugar (180 g net weight). Alternatives: salad-style seaweed with carrot (180 g – the "budget" option, ready to use), dried kelp (40 g dried = 180 g prepared – needs soaking), frozen (200 g – thaw and squeeze out), vacuum-packed fresh (180 g – "premium"), salted nori in sheets (50 g – cut into thin strips). The brands "4 Morya", "Dalnevostochnaya" and "VICI" are tried and tested. Fresh seaweed sold by weight is the "premium" option. Do not use: seaweed with sugar (too sweet) or with a lot of vinegar (a sharp flavour). For the "classic" version – pickled without additives is a must.
What can I use instead of mayonnaise? +
Alternatives: natural yogurt + mustard (50 g + 5 g – the "diet" option), 20% sour cream (55 g – "budget"), Greek yogurt (55 g – "premium, healthy eating"), a mix of sour cream + mayonnaise 50/50 (27 g each – a balance), olive oil + lemon (3 tbsp + 1 tbsp – the "light option"). The brands "Maheev", "Sloboda" and "Ryaba" are tried-and-tested thick ones. Homemade with olive oil is the "premium" option. Do not use: thin "light" mayonnaise (the salad will "run"), ketchup (it will upset the balance) or soy sauce on its own (it will over-salt). For the "classic" version – thick mayonnaise 67% or homemade.
How long does the salad keep? +
In the refrigerator in a tightly closed container – 1 day. Longer than that and the seaweed will go soft, the eggs will give a specific aftertaste and the mayonnaise will "separate". Before serving – let it stand for 10-15 minutes at room temperature. I do not recommend the freezer, as the structure will be completely destroyed. A fresh salad is at its "star" best 30 minutes after preparation (once it has "rested" in the cold). On the second day the flavour holds, but the texture is worse. Do not leave it at room temperature for longer than 2 hours – mayonnaise with eggs spoils quickly.
What should I serve the salad with? +
A classic appetiser: with a slice of rye bread or toast. With boiled potatoes and butter (a quick supper). With a shot of cold vodka for a celebration. With a cup of green tea. With sliced cucumbers and tomatoes. With boiled rice as part of a "Japanese" lunch. With pickled cucumbers. With thin slices of lightly salted salmon on the side (a rich appetiser). With light beer for a weekend dinner. With a glass of kvass. With black bread and butter. For a "Lenten table" – with the mayonnaise swapped for a Lenten one. A versatile appetiser for everyday meals and celebrations alike.
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