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danish egg salad for easter lunch or christmas lunch with rye bread

Danish egg salad

Recipe for Danish egg salad
Traditional Danish egg salad served with rye bread for Easter lunch or Christmas lunch or in a sandwich. It is easy to make and tastes great!
5 from 2 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Lunch
Cuisine Danish
Servings 4 people
Calories 107 kcal

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

Serving: 1personCalories: 107kcalCarbohydrates: 1gProtein: 6gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 170mgSodium: 91mgPotassium: 105mgFiber: 0.2gSugar: 1gVitamin A: 537IUVitamin C: 3mgCalcium: 45mgIron: 1mg
Keyword Danish egg salad, Egg salad for easter lunch
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