Squid Salad with Egg and Pickled Onion
Simple and made with just a few ingredients, yet wonderfully flavorful! Tender squid, eggs and pickled onion create a satisfying salad that works equally well for dinner, a snack or a festive table.
Updated : 23 September, 2026
Easy
About 30 min.
Ingredients
2
Squid
2
Eggs
0.5
Onion
50 milliliters
Vinegar 5%
50 milliliters
Water
2 tablespoon
Mayonnaise
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. Thaw the squid beforehand on the bottom shelf of the refrigerator. Hard-boil the eggs, cool them and set aside. Red onion works especially well, but regular yellow onion is also suitable.
Step 2
Place the squid in a saucepan, cover with cold water and bring to a boil over medium heat. As soon as the water boils, turn off the heat, remove the saucepan from the stove and leave the squid to cool in the water. Remove them, rinse under running water and peel away the skin. Remove the innards and transparent cartilage as well.
Step 3
Peel the onion and cut it into thin half-rings.
Step 4
Place the sliced onion in a bowl and pour over the vinegar and water. Leave to marinate for 15 minutes to mellow its sharp flavor.
Step 5
Pat the squid dry and cut it into short strips. You can also slice it into thin rings or small cubes, depending on your preference.
Step 6
Peel the hard-boiled eggs and cut them into pieces approximately the same size as the squid.
Step 7
Place the squid and eggs in a bowl. Drain the marinated onion in a sieve and add it to the other ingredients. Season with salt and ground black pepper to taste and mix gently.
Step 8
Just before serving, add the mayonnaise and mix. For a lighter or milder dressing, use equal parts sour cream and mayonnaise, plain sour cream, or natural yogurt with a little mustard.
Step 9
Serve the salad in a bowl, garnished with dill or green onions. For a more decorative presentation, shape it with a food ring or serve in tartlets or lettuce leaves. Store the finished salad in an airtight container in the refrigerator for up to 12 hours.
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