Creamy egg salad

Creamy egg salad

Be the first to rate this recipe!
In app
Carolin Roitzheim

Carolin Roitzheim

Food Editor at Kitchen Stories

"It’s the star of any Easter buffet and never goes out of style – egg salad is a true classic! Whether as a spread, for brunch, or as a quick party snack, this recipe tastes just like Oma used to make it, prepared with love and a touch of tradition. The secret to the perfect texture? Mash a few egg yolks directly into the dressing – this makes the egg salad extra creamy. The combination of mayonnaise and sour cream creates a perfect balance of richness and freshness, while a splash of pickle juice or lemon juice rounds out the flavors beautifully. Chives and dill give it that signature herby note, but tarragon or parsley are also great additions. Want a bit more crunch? Try adding finely diced radishes or celery. And for those who like it even heartier, small bacon bits, capers, or anchovies add a deliciously savory touch. Let the salad sit for approx. 30 min. before serving to allow the flavors to fully develop. Extra tip: Peel the eggs under water! This helps loosen the shells, making them much easier to remove without cracking the egg."
Difficulty
Easy 👌
Preparation
25 min
Baking
0 min
Resting
30 min

Ingredients

4Servings
MetricImperial
10
eggs
5
pickles
2 tbsp
pickle juice
1
shallot
10 g
dill
10 g
chives
2 tbsp
mayonnaise
3 tbsp
sour cream
1 tsp
mustard
½
lemon
¼ tsp
sugar
smoked paprika powder (optional)
salt
pepper

Utensils

pot, cutting board, knife, slotted spoon, large bowl, whisk, salad servers

Nutrition per serving

Cal270
Fat20 g
Protein17 g
Carb4 g

  • Step 1/3

    To make the egg salad, first boil the eggs in a pot of cold water for approx. 10–12 min. While the eggs are boiling, finely chop the pickles, shallot, chives and dill, reserving some of the dill for serving. Leave the eggs to cool after cooking, peel and also cut into small cubes. Set aside 2 egg yolks for the dressing.
    • 10 eggs
    • 5 pickles
    • 1 shallot
    • 10 g chives
    • 10 g dill
    • pot
    • cutting board
    • knife
    • slotted spoon

    To make the egg salad, first boil the eggs in a pot of cold water for approx. 10–12 min. While the eggs are boiling, finely chop the pickles, shallot, chives and dill, reserving some of the dill for serving. Leave the eggs to cool after cooking, peel and also cut into small cubes. Set aside 2 egg yolks for the dressing.

  • Step 2/3

    Mash the two egg yolks in a large bowl together with the pickle juice, add the mayonnaise, sour cream, mustard, sugar and mix together. Season to taste with salt, pepper and the juice of the lemon.
    • 2 tbsp pickle juice
    • 2 tbsp mayonnaise
    • 3 tbsp sour cream
    • 1 tsp mustard
    • ¼ tsp sugar
    • ½ lemon
    • salt
    • pepper
    • large bowl
    • whisk

    Mash the two egg yolks in a large bowl together with the pickle juice, add the mayonnaise, sour cream, mustard, sugar and mix together. Season to taste with salt, pepper and the juice of the lemon.

  • Step 3/3

    Add the diced eggs, shallot, pickles and most of the chives and dill to the bowl with the dressing. Mix everything together carefully so that the ingredients are evenly coated with the dressing. Before serving, leave the egg salad to rest in the fridge for approx. 30 min. to allow the flavors to develop. Sprinkle with the remaining herbs and smoked paprika powder, if desired, and serve.
    • smoked paprika powder (optional)
    • salad servers

    Add the diced eggs, shallot, pickles and most of the chives and dill to the bowl with the dressing. Mix everything together carefully so that the ingredients are evenly coated with the dressing. Before serving, leave the egg salad to rest in the fridge for approx. 30 min. to allow the flavors to develop. Sprinkle with the remaining herbs and smoked paprika powder, if desired, and serve.

  • Enjoy your meal!

    Creamy egg salad
FAQ

Hard-boil, peel, and chop the eggs, then mix them with mayonnaise, sour cream, mustard, and pickle juice. Add seasonings and optional ingredients like pickles or celery. Let it sit for at least 30 minutes before serving for the best flavor.

Tags

More delicious ideas for you

or
To comment and share your experience, please sign up!