I propose to prepare a delicious salad of crab sticks with Iceberg lettuce leaves and corn, where cold-pressed vegetable oil, boiled eggs, onion, ground black pepper and salt are used instead of mayonnaise.
We cook chicken eggs in the way that you usually use.
Since the Iceberg lettuce leaves are laid in a kind of” head”, it is easier to cut it in half, and then crumble into smaller pieces. If desired, you can also chop it with your hands, since the leaves are quite tender.
Cut the crab sticks and finely chop the onion. With canned corn, we drain the broth, which we will not need. We clean the cooled boiled eggs from the shell and crumble them.
Note: since I have an electric stove, my cooking method is to bring water with eggs to a boil, followed by turning off the heating. I leave the eggs to cook in slowly cooling water for 9 minutes, which is quite enough for their complete cooking. Then I cool it in cold water, periodically changing it.