Eiersalade (Dutch Egg Salad)

Lynn Clay


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.


★★★★★ 3 votes

10 Min
20 Min
Stove Top


  • 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.

Printable Recipe Card

About Eiersalade (Dutch Egg Salad)

Course/Dish: Sandwiches
Main Ingredient: Eggs
Regional Style: Dutch

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