Boiled eggs are an important component of Olivier salad.
Thanks to this ingredient, the salad acquires a bright taste, tenderness and satiety.
However, not all amateur cooks add this ingredient to a dish correctly.
The expert of the online publication Belnovosti in the field of cooking, chef, fourth-class baker Yulia Arkhipova does not recommend adding eggs to Olivier salad completely.
According to the expert, first you need to separate the cooked product into whites and yolks.
First, the white part of the eggs should be in the salad. But the yolks need to be subjected to a certain "processing".
The egg yolks should be ground with salt and made into part of a delicious sauce.
So, Olivier should not be dressed with mayonnaise. It is better to prepare a dressing consisting of the following components:
The result will be a gorgeous sauce that will make the salad incredibly delicious.
By the way, the presence of yolks only in the dressing will seriously improve the appearance of the dish.
The thing is that there won’t be any yellow “crumbs” in the Olivier salad: the salad will look very neat.