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Æggesalat – klassisk opskrift med mayonnaise, karry og purløg
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Danish egg salad

Recipe for quick and easy egg salad - Classic Danish egg salad with curry powder, mayonnaise and chives.
Course Side dish
Cuisine Danish
Nøgleord Danish food, Easy meals, Lunch, Packed lunch, Quick meals, Sandwich spread
Total Time 5 minutes
Servings 4 servings
Calories 241kcal

Ingredients

  • 8 hard-boiled eggs
  • 3 tbsp

    mayonnaise, - I use Hellmann's

  • 2 tbsp crème fraîche
  • 2 tbsp chives, finely chopped
  • 1 tsp

    good curry powder

  • 1/2 tsp

    ground turmeric

  • Salt and pepper

  • Cress, chives or spring onions, to top

Instructions

  • Roughly chop the hard-boiled eggs. If you like, use an egg slicer and cut each egg in two directions: slice it once, then turn the sliced egg a quarter turn and slice it again crosswise.
  • Stir the crème fraîche and mayonnaise together, add the curry powder, turmeric, chives and chopped eggs, and season to taste with salt and pepper.
  • Top the egg salad with finely chopped chives, spring onions or cress.
    *Keep the egg salad covered in the fridge until you are ready to serve it.

Nutrition

Calories: 241kcal | Carbohydrates: 2g | Protein: 13g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 377mg | Sodium: 198mg | Potassium: 147mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 597IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg