Egg salad

Egg salad

Our housewife-style egg salad with mayonnaise and mustard โ€“ the absolute classic! With our original recipe you can now easily make it yourself.


8 eggs at room temperature (size M)
a few stalks of chives
a few stalks of parsley
2 pickles
80g mayonnaise
2 tbsp sour cream (20% fat)
1 tsp medium hot mustard
freshly ground pepper
1 tsp lemon juice


1. For the egg salad, cook the eggs in boiling water for about 10 minutes, drain, quench and let cool. Wash the herbs, drain them, cut the chives into rings and the parsley into strips.

2. Drain the pickled cucumbers, reserving 1 tablespoon of the cucumber water and dice the pickled cucumbers. Peel and dice eggs.

3. Mix the mayonnaise with the sour cream, mustard and cucumber water until smooth and fold in the gherkin cubes, 2/3 of the herbs and the eggs.

4. Season egg salad with salt, pepper and lemon juice. Serve with freshly baked bread and sprinkled with the remaining herbs. Bon appetit!

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