Green Onion and Egg Salad

Cooking method

1. Step 1:

   

   Gather your ingredients. The salad is so simple that it's made from just about 3 things: eggs, green onion, and mayonnaise, seasoned with a pinch each of salt and ground black pepper.

2. Step 2:

   

   Wash the eggs in water, wiping them with a sponge, and put them in a deep pot or pan. Cover with water and boil for 12 minutes from the moment the water comes to a boil. You can boil them a little longer, but not less! Then drain the hot water and pour in cold, almost ice-cold water. If your pot has a nonstick bottom, transfer the boiled eggs to a bowl instead, since you shouldn't expose a nonstick surface to sudden temperature changes.

3. Step 3:

   

   Peel the cooled boiled eggs, rinse them thoroughly, and cut them into medium or small cubes. Many people prefer to grate the boiled eggs on a coarse grater — that's up to you.

4. Step 4:

   

   Rinse and chop the green onion stalks and add them to the bowl with the chopped eggs. In this recipe you can't swap the green onion for leeks, yellow onion, or red onion, since the dish is prized precisely for the juicy taste of these zesty greens.

5. Step 5:

   

   Rinse the dill, chop it, and add it to the other ingredients. Don't substitute fresh parsley for the dill — it would overpower the flavor of the dish when served. You can make the salad even without dill, but with it the flavor becomes much brighter and more piquant.

6. Step 6:

   

   Add mayonnaise of any fat content, ideally plain rather than garlic, along with salt and ground black pepper. Gently fold everything together from the bottom up.

7. Step 7:

   

   Spoon the salad onto a dish or into small bowls or dessert glasses and serve it right after making it, or after chilling it in the refrigerator. There's no need to garnish or add anything — the salad is delicious just as it is, in all its simplicity.