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Cheese salad with garlic, egg and mayonnaise

Cheese Salad with Garlic, Egg, and Mayonnaise

Genius is not only simple but also tasty and cheap! This cheese salad with garlic and egg has lots of variations and names — like "Garlic Girl" and "Squirrel." But to me the name that fits best is "Jewish Salad," all because it has an ideal price-to-quality ratio.

UnicornSteak

Recipe author

Cheese salad with garlic, egg and mayonnaise

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Composition / ingredients

Servings:

Hard cheese

120

Eggs

Garlic

Mayonnaise

Paprika

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 14 g

Fats 67 % 33 g

Carbohydrates 4 % 2 g

361 kcal

GI: 50 / 50 / 0

Cooking method

Cooking time: 15 min

Step 1:

How do you make cheese salad with garlic and egg? Get these ingredients ready: hard-boiled eggs, hard cheese, fresh garlic, mayonnaise, dried paprika, and salt.
Step 2:

Grate the eggs on the fine side.
Step 3:

Hard cheese is classically grated fine too.
Step 4:

Peel the garlic and press it, or use the grater you already have out.
Step 5:

Put all the ingredients in a dry bowl. Add the mayonnaise and salt to taste.
Step 6:

At the end I add dried smoked paprika for flavor and a nice color — but that step is optional. Mix the salad well and it's ready to serve.

To make hard-boiled eggs easier to peel, here's what I always do. When they're done cooking, I drain off all the hot water and gently toss the eggs around in the pot a few times to crack the shells against the bottom in several spots. Then I cover them with ice water for a few minutes — with the shells cracked, the cold water cools the eggs in a couple of minutes, and you can start peeling without burning yourself. With this much garlic the salad is pleasantly spicy, not overpowering; I call this heat level "An Evening Without Kisses." So adjust the garlic to taste and the occasion. I usually serve this salad as a cold appetizer, spread generously over plain salted crackers or crackers with tomato, sea salt, and Italian herbs — it's delicious. You can also stuff salad tomatoes or cherry tomatoes with it: quick, a nice contrast, and a festive presentation. I've even baked chicken breast with tomatoes under this "salad" in the oven, and it came out more than respectable — the cheese browned, the mayonnaise moistened the dry chicken breast, and the egg added richness. In short, it's a truly versatile dish that my family loves.
It's better to make the mayonnaise yourself — it'll be tastier and healthier. You can also dress it with sour cream or plain yogurt instead of mayonnaise, on their own or mixed with mayonnaise in any ratio you like, which cuts the calories.