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 Egg Salad with Green Beans Recipe
This salad is good because it is useful both in hot summer, instead of dinner, and in cold winter as a snack. A spicy dressing of cottage cheese and mustard will give simple ingredients a unique taste.
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 20 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Boil the beans until tender in salted water. Drain the water. Let the beans cool. Cut into small pieces of 1.5-2 cm.
    Boil the beans until tender in salted water. Drain the water. Let the beans cool. Cut into small pieces of 1.5-2 cm.
  2. Cut boiled eggs into cubes. Parsley (3-4 sprigs) - chop. Add to the beans.
    Cut boiled eggs into cubes. Parsley (3-4 sprigs) - chop. Add to the beans.
  3. Dressing: mix cottage cheese, mustard, season with salt and pepper to taste.
    Dressing: mix cottage cheese, mustard, season with salt and pepper to taste.
  4. Gently mix the dressing with the salad ingredients. Additions to the salad can vary depending on taste and season - a couple of olives, or slices of cheese, or cherry tomatoes
    Gently mix the dressing with the salad ingredients. Additions to the salad can vary depending on taste and season - a couple of olives, or slices of cheese, or cherry tomatoes
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