A delightful twist on a traditional Passover dish, combining eggs with a flavorful salted dressing.
Place the eggs in a saucepan and cover with water. Bring to a boil, then reduce the heat and simmer for 9 minutes.
Adding a pinch of salt to the boiling water can help prevent the eggs from cracking.
Drain the hot water and transfer the eggs to a bowl of ice water. Let them cool completely.
Cooling the eggs quickly in ice water makes them easier to peel.
Peel the eggs and chop them into bite-sized pieces.
Use a sharp knife to ensure clean cuts and avoid crushing the eggs.
In a small bowl, mix the water, salt, and black pepper to create the dressing.
Adjust the seasoning to taste, keeping in mind the saltiness of the eggs.
Pour the dressing over the chopped eggs and gently toss to combine.
Toss gently to avoid breaking the egg pieces.
Serve the salad immediately or chill in the refrigerator before serving.
Chilling the salad enhances the flavors and makes it more refreshing.
Continue in our app for the best experience
