ReceptnaptárEiersalat (egg salad with a dill and mayonnaise dressing)
Eiersalat is a favourite, simple, creamy egg salad for German buttered bread and picnics. It is made in a few minutes and can be served in a sandwich, on a roll or on its own. With fresh herbs it tastes really fresh.
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Method
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- Boil the eggs hard for 9-10 minutes, cool in cold water and peel.
- Cut the eggs into small cubes or mash with a fork.
- Mix the mayonnaise, sour cream, mustard and lemon juice.
- Add the gherkin, chives and dill.
- Fold in the eggs and season with salt and pepper.
- Chill for 30 minutes and serve on bread or in a roll.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Do not overcook the eggs, or a green ring appears around the yolk.
- Best fresh; chilled, it keeps for 2 days at most.
- The gherkin and mustard give it its zing.
Frequently asked questions
Is it lighter with yoghurt?
Yes, part of the mayonnaise can be replaced with yoghurt.
What can be added?
Radishes, spring onions, ham or smoked salmon.
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More german ideas
- Kartoffelsalat (German potato salad)
- Wurstsalat (sliced sausage salad with vinegar-onion dressing)
- Nudelsalat (German pasta salad with mayonnaise-vinegar dressing)
- Gurkensalat mit Dill (German cucumber salad with dill and sour cream dressing)
- Krautsalat (German cabbage salad with vinegar-oil dressing and caraway)
- Rote-Bete-Salat (beetroot salad with a vinegar-mustard dressing and dill)
- Linsensalat (lentil salad with a vinegar-mustard dressing and vegetables)
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