You can’t mention Danish Easter lunch without talking about egg salad. And for Christmas lunch, it’s definitely a must-have too. It’s super easy to make homemade egg salad and tastes better than store-bought ones. Read on for our easy recipe.
Traditional Danish dish for easter or christmas
When we have Easter or Christmas lunch, homemade egg salad is a must-have on the menu. It’s so easy to make, and it just tastes amazing. Plus, it’s something that both kids and adults love to eat.
We often have it for dinner on a piece of rye bread. We make a large portion, and if there’s any leftover for lunch boxes, it’s just a bonus.
This is a classic Danish egg salad with curry powder. It’s easy, mild, and kid-friendly, and that’s how most people probably think an egg salad should taste. There’s not a lot of fuss, but sometimes you just have to stick with what works.
And this egg salad always works. It’s always a hit when it’s placed on the table, whether it’s just a regular Sunday, Easter lunch, or Christmas lunch.
Together with a slice of good homemade rye bread, it’s just super delicious.
Ingredient notes
Eggs – Of course, eggs are needed for this recipe. They should be cooked until hard-boiled and then cooled down. You can easily boil them in advance and keep them in the fridge until needed.
Sour cream – Sour cream adds a light and tangy taste to the salad.
Mayonnaise – A little mayonnaise is also needed to get the right richness. And eggs and mayonnaise are just good friends.
Curry powder – Curry powder is a must in a traditional Danish egg salad. It adds great flavor and a beautiful yellow color.
Watercress – If you have watercress, it’s really delicious in the salad. Alternatively, you can also use chives.
How to make Danish egg salad?
It’s super easy to make homemade egg salad.
First, you need to boil the eggs. They should be hard-boiled and then cooled down completely, so they are cold when added to the dressing.
Then, simply mix sour cream with mayonnaise, chop the watercress, and add it to the dressing along with curry powder, salt, and pepper.
Taste the dressing well before adding diced hard-boiled eggs to it. Now, the salad is ready to be served. You can garnish it with watercress on top and serve it with rye bread.
Find the full recipe further down this page.
Frequently asked questions
The finished egg salad should be stored in the refrigerator until it’s time to serve. It can last for about 2 days in the fridge.
Watercress and egg go well together, but you can also use, for example, chives for your salad.
Other Danish lunch recipes you might like
- Danish chicken salad with bacon
- Danish herring salad
- Pickled herring in mustard sauce
- Danish Apple Pork with bacon (Æbleflæsk)
- Danish chicken and asparagus tartlets
Tips and tricks for the recipe
- Lots of watercress is delicious in egg salad, but you can also try using finely chopped chives.
- Taste the dressing well before adding the eggs, and taste it again after the eggs are added, it may need some extra salt and pepper adjustment.
Serving suggestions
- Serve the salad with rye bread for Easter or Christmas lunch.
- Use the salad in a sandwich.
- Serve egg salad with marinated herring.
Are you having a Danish Easter or Christmas Lunch?
Then you must try or recipe for Danish chicken salad with bacon
Recipe for homemade egg salad with curry powder
Here’s our recipe for a classic egg salad with curry powder and watercress. It’s easy to make and tastes amazing.
Egg salad is a must-have for Easter or Christmas lunch, but you can also serve it on a regular Sunday lunch or use it for sandwiches in your lunchbox. We hope you feel inspired to try the recipe and make this salad for your family’s lunch.
Danish egg salad
Ingredients
- 4 eggs
- 3 tbsp sour cream
- 1 tbsp mayonnaise
- 2 tbsp watercress
- 1 tsp curry powder
- Salt
- Pepper
Instructions
-
Bring a pot of water to a boil. Add the eggs and let them boil for 10 minutes. Then pour cold water over them and peel the hard-boiled eggs. You can cook the eggs well in advance, so they are completely cold when they are needed.4 eggs
-
Mix the dressing of sour cream and mayonnaise. Cut the watercress and mix it in the dressing together with curry powder, salt, and pepper. Taste the dressing and add more curry powder, salt, and pepper if necessary.3 tbsp sour cream, 1 tbsp mayonnaise, 2 tbsp watercress, 1 tsp curry powder, Salt, Pepper
- Cut the cold eggs into rough cubes and mix them into the dressing. Taste again and garnish with a little watercress on top.
- Serve immediately with rye bread, or store the egg salad in the refrigerator until serving.
Nutrition
How do you like the recipe?
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