Eiersalat
Egg salad
Eiersalat: German egg salad with chives for bread rolls
Every German bakery counter and many Sunday breakfast tables have a bowl of Eiersalat, spread thickly on halved Brötchen or rye bread at Abendbrot. This home version keeps it light: chopped hard-boiled eggs bound with a little mayonnaise and yoghurt, sharpened with mustard and gherkin and finished with lots of chives. It is also the usual way to use up dyed Easter eggs in the week after Easter. The classic mistake is overcooking the eggs, which leaves grey-green rims and a sulphur smell. Chef's tip: chop the eggs with a fork or an egg slicer, not a blender, so the salad keeps soft little pieces of white and yolk.
- Total time
- 20 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 6 eggs
- 3 tbsp mayonnaise
- 2 tbsp plain yoghurt
- 1 tsp medium mustard
- 1 gherkinfinely diced
- 3 tbsp chivessnipped
- ½ tsp salt
- ¼ tsp black pepper
- 1 pinch sweet paprika (optional)optional
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Method
0/4 doneStep 1: Lower 6 eggs into boiling water and cook for 10 minutes, then cool them at once in cold water. The yolks should be firm and bright yellow all the way through.
10 minStep 2: Peel the eggs and chop them into small pieces with a fork or an egg slicer.
3 minStep 3: Mix 3 tbsp mayonnaise, 2 tbsp plain yoghurt and 1 tsp medium mustard, then fold in the eggs, 1 gherkin and most of the 3 tbsp chives. Season with ½ tsp salt and ¼ tsp black pepper.
2 minStep 4: Chill until needed, then sprinkle with the rest of the chives and 1 pinch sweet paprika. Keep in the fridge and eat within 2 days.
1 min
Nutrition per serving
- Calories
- 230 kcal
- Protein
- 11 g
- Carbs
- 3 g
- Fat
- 19 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does eiersalat take?
- About 20 minutes in total: 10 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
- What can I use instead of plain yoghurt?
- Greek yoghurt loosened with a little milk.
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