Healthier egg salad – creamy, full of flavour and high in protein.
Here is a healthier take on the classic egg salad. Most of the mayonnaise has been swapped for crème fraîche (9% fat), so you save on both fat and calories – without compromising on the creamy texture or the flavour.
The egg salad is packed with finely chopped chives for freshness and small dice of pickled gherkin, which add a pleasant crunch and a gentle sharpness. The result is an egg salad that is filling and full of flavour, and just right for everything from the lunch table to a quick packed lunch.
A small tip: make sure the eggs are completely dry once you have peeled them, so no extra water ends up in the salad. You can also pour off any liquid from the crème fraîche before stirring it in, so the texture stays nice and firm. The egg salad keeps in the fridge for 2-3 days.
Healthy egg salad for lunch
This egg salad is brilliant as a filling for a sandwich or wrap – it is high in protein and filling, and goes perfectly with crisp lettuce and fresh vegetables.
It also works beautifully on top of Danish rye bread (rugbrød) or as part of a lunch spread with vegetable sticks and some good bread.
Healthier egg salad
Ingredients
- 8 hard-boiled eggs, cold
- 4 tbsp crème fraîche (9% fat)
- 1 tbsp light mayonnaise
- 2 tbsp chives, finely chopped
- 50 g pickled gherkins, finely chopped
- 1 tsp curry powder
- 1/2 tsp ground turmeric
- Salt and freshly ground pepper
Method
- Roughly chop the hard-boiled eggs. You can use an egg slicer and slice each egg in both directions: first lengthways, then turn it and slice crossways.
- Stir the crème fraîche and mayonnaise together, add the chives, pickled gherkins, curry powder, turmeric and the chopped eggs, and season to taste with salt and pepper.
- Keep the egg salad covered in the fridge until you are ready to serve it.
Nutrition
Premium
Tak, den er Fremragende, cremefraiche fra nu af
Hej Jens Kristian
Ej en dejlig besked, tusind tak 🙂
Warm wishes, Dianna