Egg salad with green onions and cilantro

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Egg salad with green onions and cilantro
Egg salad with green onions and cilantro

A step-by-step recipe with a photo of making an egg salad with green onions and cilantro at home. Nutritious salad and low calorie content. Cooking tips and video recipe.

Ready egg salad with green onions and cilantro

Boiled chicken egg salad with crispy green onion feathers and spicy cilantro leaves is delicious, very healthy, quick and easy to make. You will spend literally 15 minutes on its preparation. The main thing is to boil and cool the eggs in advance. Then you will have a delicious whipped-up addition to any side dish for lunch or dinner. The list of required products is minimal. But the result is a wonderful dish that is accessible to everyone.

It can be cooked at any time of the year, because chicken eggs can be bought at any supermarket. The main thing is to buy green onions, which can also be easily purchased all year round. Or frozen is suitable for a recipe, and in summer it is available directly from the garden. If desired, the dish lends itself perfectly to improvement and experimentation. You can add seafood, meat, mushrooms to it.

This simple salad of boiled eggs and green onions with a cilantro addition can be classed as a cold appetizer. Since it is served not only in a salad bowl, but also on small pieces of brown bread, in tartlets, baskets, etc. Despite its simplicity, such a salad will be popular at a festive event and will become one of the table favorites. Therefore, take note of this dish option.

  • Caloric content per 100 g - 82 kcal.
  • Servings - 1
  • Cooking time - 15 minutes, plus time for boiling and cooling eggs


  • Chicken eggs - 5 pcs.
  • Salt - pinch or to taste
  • Cilantro - a few twigs
  • Mayonnaise - for dressing
  • Green onions - bunch

Step-by-step preparation of egg salad with green onions and cilantro:

Chives finely chopped

1. Wash green onions with cold running water and dry well with a paper towel. Remove any faded or brown layers from each stem by grasping the faded portion and pulling downward. Throw away those unusable stems. Cut off some of the large white ends from the green onion feathers. Place the onion feathers on a plank and use a sharp knife to finely chop the medium-sized rings, about 6 millimeters. You can also hold the knife at a 45 degree angle for a more beautiful cut.

In this recipe, you cannot replace green onions with leeks, onions or red onions, because the dish is prized precisely because of the juicy taste of these piquant greens.

Cilantro finely chopped

2. Rinse the cilantro with cold water, dry with a cotton cloth and cut off a long stem. Finely chop the remaining leaves. You can create a salad even without cilantro, but with it the taste of the dish becomes much brighter, more piquant and well softens the sharpness of the onion. You can also add any greens that are neutral in taste to your dish, for example, lettuce, dill, arugula, wild garlic.

Eggs boiled and peeled

3. Boil eggs hard-boiled. To do this, wash them with cold water, wiping with a sponge, and put them in a small cooking container so that they do not dangle on it and do not "bump" against each other during cooking. Fill them with cold water so that they are completely covered, a few centimeters higher, and place them on the stove. Bring to a boil over medium heat and reduce heat to low. Close the container with a lid and cook for 8-10 minutes until a cool consistency.

Then transfer them to a bowl of cold (preferably ice) water and leave to cool completely. To make them cool faster, change the cold one several times.

Peel chilled eggs and rinse thoroughly under running water.

In the recipe, you can replace chicken eggs with quail eggs, but then their number will increase by 2, 5 times, and the cooking time to a steep consistency will be reduced by 3 times.

Diced eggs

4. Cut the eggs into cubes about 5-7 mm in size. Although the method of slicing is not important, do as you like. You can even grate the eggs on a coarse grater.

Foods are seasoned with salt and mayonnaise

5. Place all prepared foods in a deep bowl and add a pinch of salt. You don't need to add any more, because the dish is dressed with mayonnaise. You can add a little black or white ground pepper if you like.

Then season the salad with thick classic mayonnaise. Although mayonnaise can be of any fat content. For opponents of mayonnaise dressings, I can recommend olive or sunflower oil, with which the dish also “sounds good”. Or you can replace mayonnaise with sour cream or natural yogurt without additives. You can also add some soy sauce or French grain mustard.

Ready egg salad with green onions and cilantro

6. Gently stir the salad in an upward motion. Chill it for 10-15 minutes in the refrigerator and serve. It retains its shape very well, and you can use medium-sized cups or a gastronomic ring to shape it.

Watch the video recipe on how to make egg salad with green onions

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