eiersalade (dutch egg salad)
(12 ratings)
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.
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(12 ratings)
yield
4 serving(s)
prep time
10 Min
cook time
20 Min
method
Stove Top
Ingredients For eiersalade (dutch egg salad)
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8eggs
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5 Tbspmayonnaise
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2 Tbspheavy cream or milk
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2green onion, white parts minced and the green parts thinly sliced
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1 tspmustard
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8 slicebread
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lettuce leaves
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tomato slices
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dill pickle slices
How To Make eiersalade (dutch egg salad)
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1Add 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.
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2Peel the boiled eggs and cut down the middle lengthwise. Separate the yolks and the whites.
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3Chop 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.
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4Add salt and pepper to taste. Put 1/4 of mixture on each of 4 slices of bread. Add lettuce, tomato, and pickles.
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5Cover with another slice of bread. Serve.
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