Salat Iz Yaits
Submitted by CherNH
Salat iz yaits: classic Russian egg salad with hard-boiled eggs, sour cream, mayo, garlic, scallions, and a touch of hot mustard. Bright pimento garnish, ready in 20 minutes.
YIELD
4 servingsPREP
20 minCOOK
0 minREADY
20 minSalat iz yaits, literally “egg salad" in Russian, is the Eastern European cousin of the American picnic standard. The base structure is the same (hard-boiled eggs bound in a creamy dressing) but the Russian version splits the dressing between sour cream and mayonnaise, which gives it a tangier, lighter mouthfeel than the heavy all-mayo American style.
The aromatics are different too. Where American egg salad leans on celery, mustard, and sweet relish, this version brings minced raw garlic, finely chopped scallions, and a quarter teaspoon of hot mustard. That trio shifts the flavor toward a savory, sharp bite that pairs better with dark rye bread than with a fluffy white roll.
Pimento, finely chopped and scattered over the top, adds a slip of color and a faint vegetal sweetness. The recipe makes enough to spread on rye toast, mound on a buffet, or stuff into a tomato for an old-school zakuska presentation.
Pro Tips
- Use freshly hard-boiled eggs that are still slightly warm; the dressing absorbs better and the texture stays creamy.
- Chop the garlic finely or grate it on a Microplane; large pieces would dominate.
- Mix the dressing first, then fold the eggs in; that order keeps the eggs from breaking down into mush.
- Refrigerate for at least 30 minutes before serving so the flavors mingle.
Variations
- Stir in a tablespoon of chopped fresh dill for a more recognizable Russian-table flavor.
- Add a quarter cup of finely diced cucumber for crunch and freshness.
- Swap the pimento for diced smoked salmon or a few capers for a brunch-style salad.
Ingredients
Directions
Mix the sour cream/yogurt, mayonaise, salt, and garlic together.
Add the egg then the other ingredients and mix well.
Garnish with the pimiento.
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