Egg and canned salad: recipes

Remember those times when Soviet people never heard of any kind of kiwi, avocado, mascarpone and other products that are now not considered exotic? Paradoxically, the housewives of that era were able to cook delicious dishes literally "from nothing." It is enough to recall the ingenious invention of Soviet culinary thought - the Mimosa salad. Canned food, eggs, several other equally basic products - and the holiday snack is ready.

Now in the refrigerator exotic foods are wound up. But Mimosa did not lose its popularity from this. On the contrary, the main recipe is overgrown with variations, and we suggest that you familiarize yourself with them. It is very easy to prepare such salads, and they will not take much time. Some snacks can be called "Everything that was found in the refrigerator." This means that the dish gives room for the application of culinary imagination.

Such snacks are also very economical, because the remaining boiled rice and other products will find application in them. Salad ingredients may vary. Only two remain unchanged: eggs (chicken, hard-boiled) and canned fish. You can add refreshing elements (vegetables) and saturating (cereals, cheese) to these main components.

Classics of Soviet cuisine - Mimosa salad: recipe with canned food, egg and potatoes

To make the appetizer tender and at the same time satisfying, it is best to use homemade mayonnaise. And before serving, lettuce should stand an hour in the refrigerator.

1. Boil in a jacket 300 grams of potatoes and 200 g of carrots, and 6 eggs - hard boiled.
2. After the vegetables are cooked, cool them and peel.
3. We divide eggs into proteins and yolks.
4. We clean the onion, finely chopped, pour boiling water. Ten minutes later, we express the water so that all the bitterness is gone.
5. We open canned fish in oil, knead the contents of the jar with a fork into the pulp.
6. "Mimosa" is a puff salad. Therefore, potatoes, carrots, proteins, yolks and 200 grams of hard cheese are three in separate containers: vegetables - large, eggs - small.
7. Now add the salad. To do this, take a flat dish and set a round stencil on it.
8. Put fish on the bottom, sprinkle with onions. Lubricate with mayonnaise. Next, each layer, except for the top one, is covered with this sauce.
9. The layers alternate in the following order: proteins, carrots, potatoes, cheese, yolks.

Simple and quick appetizer with minimum ingredients

A salad of eggs and canned food, we will complement only with green onions. A standard jar of fish will require just a couple of feathers from this garden crop.

1. Two hard boiled eggs.
2. Canned fish, preferably in oil or your own juice (but not in tomato sauce), open, knead with a fork.
3. Chop green onions into rings and dice eggs.
4. Gently mix all the ingredients.
5. If the canned food was “in its own juice”, we season the salad with vegetable oil.
6. Everything, the dish is ready. But in order for all the components of the salad to enter the compound and it will become tastier, you need to keep it in the refrigerator for at least an hour.

Rice Salads: Recipe No. 1

If you want the appetizer to serve as a light lunch, you need to increase its nutritional value. Put porridge in the salad, and the feeling of hunger will disappear until the evening. The ideal grits for adding to snacks is rice. If you still have crumbly porridge - good. If not, cook 75 grams of raw cereal. From this number of grains, 250 g of prepared porridge will turn out. Now you can start preparing the salad. Rice, eggs, canned food, cheese - these are the main ingredients.

1. We open the jar and grind its contents a little. But, unlike the previous recipes, we do not overdo it. Sprats, for example, can simply be cut in half.
2. Then we shift the fish along with the butter to the rice. Mix thoroughly.
3. Hard boiled 4 eggs. We cool them in cold water, clean and cut into pieces.
4. Add to the salad and mix again. We combine 150 g of sour cream and mayonnaise and season the salad with this sauce.
5. Top with three large chips a small piece of cheese (60-80 grams).
6. Decorate the salad with green onion feathers and mayonnaise.
7. This appetizer can be made in a festive version, replacing canned salted red fish. Smoked mackerel is also used.

The second recipe for canned rice salad: with cucumber, egg, cheese

This time we need a little ready-made porridge - about 50 grams.

1. We open canned food in vegetable oil, knead the fish with a fork.
2. Hard boil three eggs.
3. Three large chips of 50 grams of hard cheese.
4. Peel one large cucumber. Cut into small cubes.
5. We clean the eggs and three finely.
6. This egg and canned rice salad is flaky. Therefore, we prepare all the ingredients in separate bowls.
7. On a beautiful flat dish, which will be served appetizer, spread canned fish.
8. To make the salad look more effective and all its layers were clearly visible to guests, you can use a stencil.
9. We coat the fish with mayonnaise.
10. Spread a layer of rice porridge on top.
11. Apply mayonnaise again.
12. Next, spread the eggs evenly.
13. Once again, coat with a thin layer of mayonnaise.
14. Cover with grated cheese.
15. This time, apply mayonnaise profusely.
16. Sprinkle the salad with slices of cucumber.
17. Garnish the appetizer with chopped dill and three leaves of parsley.

Third Rice Salad Recipe

The more ingredients will be part of the snack, the more nutritious it will be. We offer to supplement the list of components with a jar of sweet corn. This product is just perfect with boiled rice. According to this recipe, a salad with canned food and an egg is prepared from fish in its own juice. An ideal option would be sardine, sockeye salmon, saury or pink salmon.

1. Express the fish, transfer to a bowl, knead with a fork.
2. Pour a tablespoon of lemon juice. If the fish is dry, you can add a little brine from a jar.
3. Boil four hard-boiled eggs, peel, cut into small cubes, add to the fish.
4. We chop the small red onion.
5. We also add to the common pot along with 250 grams of boiled rice.
6. And finally, the last component of the salad is corn. We fish out half of the grains from a standard jar. Add to the appetizer.
7. Salt the dish, season with pepper. Season the appetizer with mayonnaise (2-3 tablespoons).
8. Decorate with chopped fresh herbs.
9. Such a snack can be served at the festive table not in a salad bowl, but in tartlets. In this case, you can decorate the dish with small sprigs of parsley.

Very budget salad

The classic "Mimosa" can be reduced in price by replacing hard cheese with its processed analogue. We will need three pieces. But choosing processed cheese, you need to carefully read the label. The cheapest segment is now done without any milk fat at all. Modified starch will not improve the taste of salad with canned, egg and processed cheese and will not bring benefits to your health.

1. We open a jar of slave in oil and crush it with a fork. We spread on the dish in an even layer.
2. On top, very finely rub the processed cheese. You can use the garlic press.
3. Sprinkle the cheese with red ground pepper, a little salt the dish.
4. Spread a thin layer of mayonnaise. To do this, it is more convenient to use a silicone brush, so as not to take on a lush curd mass (because it is very sticky).
5. We cut a few feathers of a green onion into rings.
6. Sprinkle with them the top layer.
7. Three hard-boiled eggs are divided into proteins and yolks.
8. The first three large shavings onion.
9. We coat with mayonnaise.
10. Now is the turn of the yolks. They can generally be served with a fork and laid out in an even layer.
11. Before serving, the dish must be cooled.

Mimosa with potatoes, but no cheese at all

Here is another variation of canned fish and egg salad:

1. I wash three medium tubers of potatoes and cook in their uniforms until ready.
2. Then cool, clean and cut into cubes.
3. While we are engaged in potatoes, we cook hard-boiled two eggs. Cool, clean, cut into the same cubes as the tubers. You can use the egg cutter.
4. Finely chop a few stalks of dill and parsley.
5. We open canned food “in our own juice”. Strain the liquid.
6. We cut the fish into cubes.
7. Combine all the ingredients in the salad bowl, except for the greens.
8. Add salt to taste, if necessary, add spices.
9. Season the appetizer with mayonnaise and mix again.
10. To diversify the dish, try replacing canned herring. But in this case, you need to add very little salt.

Warm salad

This dish may well serve as a full dinner. First, prepare a dressing:

1. Mix in a cup two tablespoons of soy sauce, one - olive oil.
2. Add the mustard on the tip of the knife.
3. Tear three lettuce leaves on the dish with your hands.
4. Spread whole sprats or sardines from canned food on top.
5. A salad of eggs and toasts should be prepared very quickly so that it does not have time to cool. We put a frying pan with vegetable oil on the fire.
6. We clean a few slices of white bread from the crust.
7. Cut the crumb into cubes.
8. Simultaneously boil two eggs.
9. Fry slices of bread in butter until golden brown.
10. Pour hot oil with croutons salad.
11. Dress with sauce.
12. We quickly clean the eggs, cut large, add to the dish.
13. Sprinkle with sesame seeds and serve immediately.

Holiday Salad with Avocado

Procedure:

1. In a dish with low edges, we tear 4-5 lettuce leaves with our hands.
2. We clean the half of the red onion and chop the rings.
3. We scatter them randomly on lettuce leaves.
4. Two hard boiled eggs, cleaned, cut into four slices. Also put on lettuce leaves.
5. Cut the fresh cucumber into plates, and the tomato into slices. We spread the vegetables on the dish.
6. Cut the avocado in half, take out the stone. Pry the peel with a spoon, remove the flesh. Cut it into thin slices.
7. Open a jar of canned tuna. Grind the fish, but not much. Sprinkle with lemon juice.
8. We season this salad of eggs and canned vegetables with olive oil. If you want to reduce the number of calories in a dish, then pour it with low-fat yogurt.

The festive salad is ready!