Are you still tackling with leftover hard-boiled eggs from Easter? We sure are. And I’m fine with that, as eggs go with pretty much everything. They are also a very convenient mean of upgrading salads or side-dishes into full meals.

INGREDIENTS:

(Yields 1 large serving / 1.21 EUR)

For the dressing:

2 tbsp sour cream (0.27 EUR)

1 tsp mustard (0.03 EUR)

2 tbsp olive oil (0.09 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.01 EUR)

For the salad:

2 hard-boiled eggs (0.40 EUR)

2 spring onions (0.27 EUR)

2 cups thinly shredded cabbage (0.13 EUR)

METHOD:

In a small bowl whisk together sour cream, mustard, olive oil, salt and pepper until emulsified. Chop up eggs and spring onions and toss with shredded cabbage. Pour dressing on top and stir until well combined. Serve chilled.

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Da li se još uvijek borite sa ostacima kuhanih jaja od Uskrsa? Mi da. I nemam sa time previše problema jer jaja idu manje-više uz sve. Također su super način da se salata ili prilog apgrejdaju u kompletni obrok.

SASTOJCI:

(Za 1 izdašnu porciju / 9,02 kn)

Za dresing:

2 žlice kiselog vrhnja (2,00 kn)

1 žličica senfa (0,25 kn)

2 žlice maslinovog ulja (0,66 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,10 kn)

Za salatu:

2 tvrdo kuhana jaja (3,00 kn)

2 mlada luka (2,00 kn)

2 šalice tanko naribanog kupusa (1,00 kn)

PRIPREMA:

U maloj zdjelici razmutite skupa kiselo vrhnje, senf, maslinovo ulje, sol i papar dok ne dobijete emulziju. Narežite jaja i mladi luk i pomiješajte sa ribanim zeljem. Sve zalijte dresingom i dobro promiješajte da se sjedini. Poslužite ohlađeno.