A delightful and creamy salad featuring fresh spring onions and eggs, perfect for a light meal or side dish.
Wash the spring onions thoroughly under cold water and pat them dry.
Use a sharp knife to ensure clean cuts and avoid bruising the onions.
Slice the spring onions into thin rounds and place them in a mixing bowl.
Cut the onions evenly for a consistent texture in the salad.
Peel the hard-boiled eggs and chop them into small pieces.
Chop the eggs into similar-sized pieces for even mixing.
Combine the sour cream, mayonnaise, salt, and black pepper in a small bowl and mix until smooth.
Taste the dressing and adjust the seasoning if necessary.
Add the chopped eggs to the spring onions in the mixing bowl.
Gently mix to avoid breaking the egg pieces.
Pour the dressing over the egg and onion mixture and gently toss to coat evenly.
Ensure all ingredients are well coated with the dressing.
Serve the salad chilled, garnished with additional spring onion slices if desired.
Chill the salad for 10 minutes before serving for enhanced flavor.
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