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–+ servings

Egg Salad

Quickly prepared with the best ingredients - this classic egg salad you shouldn't buy ready-made in a plastic can. Tastes much better homemade!
5 from 2 votes
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Prep Time 5 minutes
Cook Time 10 minutes
Course Salad, Side Dish
Cuisine American
Servings 8 servings
Calories 180 kcal

Ingredients
  

  • 8 eggs organic, medium size
  • 140 g natural yogurt 3.5% fat
  • 2 tablespoon medium hot mustard
  • 1 tablespoon mayonnaise
  • 2 tablespoon gherkins (cornichons) finely chopped
  • 1 tablespoon capers chopped
  • salt & pepper
  • 1 stalk of parsley to garnish

Instructions
 

  • Boil the eggs in 7:00 minutes until waxy soft. Quench and cool, then peel. Slice all but one of the eggs and cut them even smaller if desired.
  • Mix all other ingredients in a bowl.
  • Add the eggs to the bowl and mix everything well. Add the egg yolk to the salad, it provides the right consistency and a nice yellow color.
  • Season with salt and pepper to taste. Halve the remaining egg and add it to the salad along with some parsley for garnish.
Keyword egg salad, mayonnaise, mustard, yogurt
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