The recipe of this salad was shared with me by my friend. Salads in our family rarely refuel with mayonnaise, but this is an exception to the rule. It turns out incredibly delicate and creamy, very light and tasty! I sincerely advise you to cook!
Boil hard-boiled three eggs.
I'll share a little secret, like I do.Put the eggs in cold water, bring to a boil, boil the eggs for exactly one minute and turn off the fire.
Cover the saucepan with a lid and leave it alone for ten minutes.
Then drain the water and pour the eggs with cold water.
Dice the eggs.
Chop the lettuce, dill and parsley.
Cut the white onion into half-rings and marinate in a mixture: 3 teaspoons of wine vinegar, 1 teaspoon without sugar top and 2 tablespoons of vegetable oil.
Spread all the ingredients in a salad bowl.
Add one tablespoon of mayonnaise without slides and pickled onions with marinade.
Stir and try to salt.
I usually add a little less than half a teaspoon of salt, depending on the sweetness of the carrots.
As you can see, the mayonnaise in the salad is just a little bit.