Salad hat

First of all, I boil the eggs, drain the water from them and cover them with ice cooked in the freezer in special molds so that they cool down quickly. In the meantime, I get down to other things: I wash and finely crumble the green onion and put the butter out of the refrigerator so that it becomes soft. Pretty soon the eggs cool down and I chop them in a chopper or simply grind them in a wooden mortar. I transfer the mass into a large enameled bowl, add a soft butter and onion to it. I beat all this with a hand mixer to a consistency resembling whipped cream. I put the finished salad cap in the refrigerator. I serve it on sandwiches or just with boiled beef. Among all the cooking recipes I've ever seen on TV, this one is the simplest, except for scrambled eggs. Although, if you think about it, it is much more difficult to cook good scrambled eggs, there are many subtleties and little tricks. It is impossible to spoil a salad hat. It is important that this salad can diversify the diet of people who adhere to a variety of salt-free diets, which have recently gained considerable popularity.