SALSA TÁRTARA, riquísima con carnes, pescados, verduras y ensaladillas

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

pickles

🥗Healthier: cucumber

💰Cheaper: relish

Cucumber provides a fresh crunch with fewer calories

capers

🥗Healthier: green olives

💰Cheaper: diced pickles

Green olives add a similar briny flavor at a lower cost

parsley

🥗Healthier: cilantro

💰Cheaper: spinach

Cilantro adds freshness while spinach is more economical

Boil a pot of water enough to fully cover the eggs.

Add a pinch of salt and a tablespoon of vinegar to the water.

Once the water is almost boiling, introduce the eggs one by one using a spoon to avoid breaking them.

Once the water returns to a boil, cook the eggs for 10 minutes.

Transfer the eggs to a bowl of cold water with ice to stop the cooking process.

Drain the capers and finely chop them, placing them in a deep bowl.

Drain the pickles and finely chop them, adding them to the bowl.

Slice the green onion into thin strips, chop it finely, and incorporate it into the bowl with the other ingredients.

Peel the hard-boiled egg, slice it, and add it to the bowl, mashing it with a fork to achieve a chunky texture without large pieces.

Wash the parsley, dry it with paper towels, and chop it finely, adding it to the bowl while reserving some for decoration.

Add the mustard and mayonnaise to the bowl and mix all the ingredients well together.

Refrigerate the salsa for at least 30 minutes to allow the flavors to meld.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens