Salad with Egg and Walnuts
A creamy and protein-rich salad with grated eggs, cheese, and crunchy walnuts. Topped with herbs, perfect for any meal.
Updated : 25 June, 2025
Easy
About 20 min.
Ingredients
7
Eggs
100 grams
Hard cheese
100 grams
Walnut
2 tablespoon
Mayonnaise
to taste
Greens
to taste
Salt
to taste
Pink pepper, ground
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Advices
Advice
How to boil hard-boiled eggs? To prevent eggs from cracking, place them in cold water and cook over low heat. Boil for 9 minutes after boiling starts, then pour cold water over them and cool. The shell will peel off more easily after the temperature shock.
Preparation
Step 1
You can use yogurt instead of mayonnaise, or mix mayo with sour cream in a 1:1 ratio. Boil the eggs until hard, then cool them.
Step 2
Peel the eggs. To remove shell bits, rinse each egg under cold running water, then pat dry with paper towels.
Step 3
Shell the walnuts. Use the amount to your liking. I used slightly less than the recipe calls for.
Step 4
Grate the eggs on a coarse grater or chop them finely by hand. I prefer finely chopped eggs. Place them into a small deep bowl.
Step 5
Grate hard cheese using a coarse or medium grater and add it to the eggs.
Step 6
Crush the walnut kernels using a mortar and pestle.
Step 7
Add mayonnaise to the bowl. You can mix it with sour cream or replace with plain yogurt. Adjust the amount of mayo to your taste. I prefer less so the salad isn’t swimming in dressing.
Step 8
Mix everything well, taste for salt, and add if needed. I usually find mayo and cheese salty enough.
Step 9
Sprinkle crushed walnuts on top.
Step 10
Add black pepper to taste and garnish with chopped herbs. I used frozen parsley, but fresh dill or green onion works great too. Your egg, cheese, and walnut salad is ready to serve!