Cheese salad with garlic egg and mayonnaise

Ingenious is not only simple, but also delicious and inexpensive! The cheese salad with garlic and egg has many cooking options and names. Like that "Garlic", and "Squirrel". But it seems to me that the name "Jewish salad" suits him best. And all because it has an ideal price-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

to taste

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

Step-by-step cooking

Cooking time: 15 min

Step 1:
How to make a cheese salad with garlic and egg? Prepare the following ingredients: hard-boiled eggs, hard cheese, fresh garlic, mayonnaise, dried paprika and salt.
Step 2:
Grate the eggs on a fine grater.
Step 3:
Hard cheese is classically also finely grated.
Step 4:
Peel the garlic and pass it through a press or use an already useful grater.
Step 5:
Put all the ingredients in a dry bowl. Add mayonnaise and salt to taste.
Step 6:
And at the end of cooking I add dried smoked paprika for taste and beautiful color. But this step is optional. Mix the salad thoroughly and you can serve.

In order to make hard-boiled eggs easier to peel from the shell, I always do the following. At the end of the cooking process, I completely drain the hot water from the saucepan (or ladle) and several times lightly toss the eggs right in the pan so as to break the shell on the bottom in several places. And I fill the eggs with ice water for a few minutes.
Due to the fact that the shell is broken, cold water cools the eggs in a couple of minutes and you can start working with them without fear of getting burned.
With so much garlic, the salad turns out to be pleasantly spicy, not eye-popping. I call this degree of acuity "An evening without kisses." Therefore, adjust the amount of garlic at your discretion and depending on the situation.
As a rule, I serve this salad as a cold appetizer, generously distributing it on top of ordinary salted crackers or crackers with tomato, sea salt and Italian herbs. It's very tasty.
You can stuff dessert tomatoes or cherry tomatoes with this salad. It's fast, contrasting-delicious and the serving looks festive.
I even tried to bake chicken fillet with tomatoes in the oven under such a "salad". It turned out more than worthy. The cheese was fried, the mayonnaise soaked the dry chicken breast, and the egg added nutrition to the dish.
In general, this is, without exaggeration, a universal dish that is very popular with my family.

It is better to prepare mayonnaise yourself. It will be tastier and healthier. See here interesting recipes for homemade mayonnaise.
Also, as a dressing, you can use not only mayonnaise, but also sour cream or natural yogurt. They can be taken separately or mixed with mayonnaise in any proportion to your taste - this will reduce the calorie content of the dish.