Real Recipes From Real Home Cooks ®

eiersalade (dutch egg salad)

(12 ratings)
Recipe by
Lynn Clay
Portland, OR

Some other things to substitute or add: use 1/2 sour cream for 1/2 mayo, tiny cubes of ham, sriracha, add more mustard, or dust with paprika or curry.

(12 ratings)
yield 4 serving(s)
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For eiersalade (dutch egg salad)

  • 8
  • 5 Tbsp
  • 2 Tbsp
    heavy cream or milk
  • 2
    green onion, white parts minced and the green parts thinly sliced
  • 1 tsp
  • 8 slice
  • lettuce leaves
  • tomato slices
  • dill pickle slices

How To Make eiersalade (dutch egg salad)

  • 1
    Add the eggs to a pan of cold water. Bring to a rolling boil, cover with lid and shut off the heat. Leave the eggs covered for 12 minutes. Pour off the hot water and cover with ice cold water.
  • 2
    Peel the boiled eggs and cut down the middle lengthwise. Separate the yolks and the whites.
  • 3
    Chop the egg whites into small pieces. Smash egg yolks with a fork then add the mayonnaise, 1 T milk or cream and the mustard. Add the white parts and green parts of the onion. Mix completely. If mixture is too dry add the 1 T of milk.
  • 4
    Add salt and pepper to taste. Put 1/4 of mixture on each of 4 slices of bread. Add lettuce, tomato, and pickles.
  • 5
    Cover with another slice of bread. Serve.

Categories & Tags for Eiersalade (Dutch Egg Salad):