Egg Salad

Name: Egg Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Ingredients: 8 piece eggs (medium); 150 g mayonnaise (shop-bought); 100 g natural yoghurt; 1 tsp medium-hot mustard; 1 tsp lemon juice; 3 piece gherkins; 1 piece small onion; 3 tbsp snipped chives; 1 pinch salt; pepper to taste; 1 pinch sweet paprika; 4 slice wholemeal bread

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.

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Cook time

30 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

550 kcal

Calories

19 g

Protein

42 g

Fat

23 g

Carbs

Ingredients

For 4 servings

Instructions

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.