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Egg Salad
A German classic that comes to the table all over the country: Eiersalat belongs on every cold platter and every breakfast buffet. Finely diced eggs steep in a creamy dressing of mayonnaise and yoghurt, while crunchy gherkins and fresh chives bring bite and colour. It tastes best on hearty wholemeal bread.
Kochzeit
30 min
Portionen
4
Zutaten
12
Nährwerte
pro Portion550 kcal
Kalorien
19 g
Eiweiß
42 g
Fett
23 g
Kohlenhydrate
Zubereitung
- 1
Put the eggs into a pan of cold water, bring them to the boil and hard-boil them.
- 2
Refresh the eggs in cold water, peel them and cut them into small cubes.
- 3
Stir the mayonnaise smooth with the natural yoghurt, the medium-hot mustard and the lemon juice in a bowl.
- 4
Dice the gherkins and the small onion very finely and stir them into the dressing along with the snipped chives.
- 5
Fold in the diced egg carefully, season with salt and pepper and leave the salad to steep, covered, in the fridge.
- 6
Taste the egg salad again, sprinkle it with the paprika and serve it with the slices of wholemeal bread.
