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Recipe details
Israeli Creamy Egg Salad
A creamy Israeli-style egg salad served cold with tomato and onion, suitable for a breakfast table.
≈ 126 kcal/100 g · ≈ 447 kcal/serving
25 minEasyIsraeli
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
large eggs2 pcs
heavy cream60 ml
medium tomato, finely diced150 g
small onion, finely diced35 g
olive oil7 ml
salt1.5 g
Cookware and utensils
saucepan
mixing bowl
fork
serving bowl
Directions
01
Cover the eggs with water in a saucepan.
Products
large eggs — 2 pcs
Action
cover
Time
1 min
Temperature
cold water
02
Boil the eggs for 10 minutes.
Products
large eggs — 2 pcs
Action
boil
Time
10 min
Temperature
boiling
03
Cool the eggs in cold water.
Products
large eggs — 2 pcs
Action
cool
Time
5 min
Temperature
cold water
04
Peel and chop the eggs in a bowl.
Products
large eggs — 2 pcs
Action
chop
Time
3 min
Temperature
cool
05
Stir the cream, olive oil, and salt into the eggs.
Products
heavy cream — 60 ml; olive oil — 7 ml; salt — 1.5 g
Action
stir
Time
2 min
Temperature
cool
06
Fold the tomato and onion into the egg mixture.
Products
medium tomato, finely diced — 150 g; small onion, finely diced — 35 g
Action
fold
Time
2 min
Temperature
cool
07
Spoon the salad into a serving bowl.
Products
large eggs — 2 pcs; heavy cream — 60 ml; medium tomato, finely diced — 150 g; small onion, finely diced — 35 g
Action
serve
Time
1 min
Temperature
cool
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
