Eiersalat

A creamy and flavorful egg salad that combines hard-boiled eggs, mayonnaise, and fresh herbs, perfect for sandwiches or as a salad topping.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 servings

Course: lunch, Salad

Cuisine: German

Calories: 250

Ingredients Method Nutrition Notes

Ingredients

For the Salad

6 large eggs Hard-boil and chop them for a creamy texture.
1/2 cup mayonnaise Use full-fat for richness or Greek yogurt for a healthier twist.
1 tablespoon Dijon mustard Adds a zesty kick; yellow mustard can be used as a substitute.
1/4 cup red onion Finely diced for crunch and sweetness.
1/4 cup celery Finely chopped; adds freshness and crunch.

For Seasoning

1 teaspoon salt Enhances all flavors; adjust to taste.
1/2 teaspoon black pepper Freshly ground gives the best flavor.
1 tablespoon fresh dill Chopped for a refreshing herbal note.

For Serving

4 slices bread Choose whole-grain or sourdough.
lettuce leaves For garnish, adds crunch.

Method

Preparation

Boil the eggs in a pot of water for about 10 minutes.
Cool the eggs under cold running water for a few minutes.
Peel the cooled eggs carefully, then chop them into small pieces.
Mix together mayonnaise, mustard, and a sprinkle of salt and pepper in a bowl.
Combine the chopped eggs with the dressing gently, ensuring every piece is coated evenly.
Garnish with fresh herbs like dill or chives before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 15gProtein: 10gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 14gCholesterol: 186mgSodium: 400mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

Feel free to customize with your favorite herbs and veggies.

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