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Delicious and simple seaweed salad with egg

Tasty, Simple Seaweed Salad with Egg

Simple, filling, very wholesome, and best of all, budget-friendly! Seaweed, or kelp, isn't just tasty — it's also very good for you. Here's a simple, healthy salad whose main ingredient is kelp. As you may know, this sea vegetable is rich in iodine.

hallen-bunny

Recipe author

Delicious and simple seaweed salad with egg

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Composition / ingredients

Servings:

Seaweed

150

Eggs

Onion (half a small onion)

0.5

Mayonnaise

1.5

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 6 g

Fats 56 % 10 g

Carbohydrates 11 % 2 g

126 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 15 min

Step 1:

How do you make a seaweed salad? For a seaweed salad with egg, take 150 grams of canned seaweed (that's exactly one tin of seaweed, drained), three chicken eggs, one small onion, and a couple of spoonfuls of mayonnaise (preferably homemade). Instead of canned seaweed, you can also use pickled (sold by weight), salted, or even dried seaweed — though the dried kind will need to be prepared first.
Step 2:

Boil the chicken eggs for 7–8 minutes. Cool them and peel them. There's a trick to making fresh eggs easier to peel: add a pinch of baking soda to the cooking water, and drop the eggs into ice water right after they're done. Finely dice the peeled eggs.
Step 3:

Chop the onion (half a small one) very finely. You only need a little onion — it shouldn't overpower the flavor of the seaweed, just add a bit of zing to the salad. To keep the onion from tasting bitter, you can pour boiling water over it. You can use green onion instead of the bulb onion.
Step 4:

Take a deep salad bowl, so it's easy to toss the salad, and put the chopped eggs in it. Drain all the liquid from the seaweed. If the seaweed is cut very long (it's usually sold as very long noodles), cut it crosswise into two or three more pieces.
Step 5:

Add the chopped onion and the mayonnaise, and season the salad with salt and pepper to taste.
Step 6:

Mix the seaweed and egg salad well. Let it sit for a bit, then serve. This salad can make a great dinner on its own, since it's very filling.

I've described the classic version of seaweed salad. If you like, you can also add canned corn or green peas. And if you add crab sticks and boiled squid too, you won't be embarrassed to serve this salad to guests at a holiday table. Believe me, it's very tasty — even people who don't like seaweed will enjoy it. Enjoy!