Cook squids for 2-3 minutes, then cut into thin stripes.

Cut onion into half-rings, marinate it in vinegar for 30 minutes.

Grate carrot coarsely, fry it in oil, adding adjika.

Chop thinly eggs.

Put prepared ingredients in gauzy ramekins, placing layers in the following order: eggs, onion, carrot, squids, mayonnaise. Then repeat all the layers. Pour the salad with mayonnaise and top with dill and parsley bunches.