Layered egg salad
Ingredients
- 14 eggs
- 350 g carrots
- 250 g potatoes
- 250 g mayonnaise
- 250 g sour cream
- 50 g onion
- 13 g parsley
- 3 pinches salt
- 3 dashes pepper
- 1 g garlic powder
- Grated cheese
Preparation video
Boil the eggs, potatoes, and carrots. Make the sauce: combine mayonnaise and sour cream, add finely chopped onions, salt, pepper, garlic powder, and chopped parsley. Sit an adjustable cake tin on a large plate. This will serve as a shaping dish for the salad. Continue with the layers. The first layer – grated boiled potatoes, evened out. The second layer – 250 g chopped boiled egg whites, evened out. The next is half of the cream and mayonnaise sauce, followed by grated boiled carrots. Next, add 250 g of egg whites again, then the rest of the cream and mayonnaise sauce. Top with a fine layer of grated cheese and crumbled egg yolks. Refrigerate for an hour. Carefully remove the cake tin so that a stack of salad is left. Decorate with parsley leaves. Stick the stalks vertically to the sides.
Preparation
Boil the eggs, potatoes, and carrots. Make the sauce: combine mayonnaise and sour cream, add finely chopped onions, salt, pepper, garlic powder, and chopped parsley. Sit an adjustable cake tin on a large plate. This will serve as a shaping dish for the salad. Continue with the layers. The first layer – grated boiled potatoes, evened out. The second layer – 250 g chopped boiled egg whites, evened out. The next is half of the cream and mayonnaise sauce, followed by grated boiled carrots. Next, add 250 g of egg whites again, then the rest of the cream and mayonnaise sauce. Top with a fine layer of grated cheese and crumbled egg yolks. Refrigerate for an hour. Carefully remove the cake tin so that a stack of salad is left. Decorate with parsley leaves. Stick the stalks vertically to the sides.
Layered egg salad
Ingredients
- 14 eggs
- 350 g carrots
- 250 g potatoes
- 250 g mayonnaise
- 250 g sour cream
- 50 g onion
- 13 g parsley
- 3 pinches salt
- 3 dashes pepper
- 1 g garlic powder
- Grated cheese
Preparation
Boil the eggs, potatoes, and carrots. Make the sauce: combine mayonnaise and sour cream, add finely chopped onions, salt, pepper, garlic powder, and chopped parsley. Sit an adjustable cake tin on a large plate. This will serve as a shaping dish for the salad. Continue with the layers. The first layer – grated boiled potatoes, evened out. The second layer – 250 g chopped boiled egg whites, evened out. The next is half of the cream and mayonnaise sauce, followed by grated boiled carrots. Next, add 250 g of egg whites again, then the rest of the cream and mayonnaise sauce. Top with a fine layer of grated cheese and crumbled egg yolks. Refrigerate for an hour. Carefully remove the cake tin so that a stack of salad is left. Decorate with parsley leaves. Stick the stalks vertically to the sides.
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