Eiersalade Dutch Egg Salad Recipes
EIERSALADE (DUTCH EGG SALAD)
Some other things to substitute or add: use 1/2 sour cream for 1/2 mayo, tiny cubes of ham, sriracha, add more mustard, or dust with paprika or curry.
Provided by Lynn Clay
Categories Sandwiches
Time 30m
Number Of Ingredients 9
Steps:
- 1. Add the eggs to a pan of cold water. Bring to a rolling boil, cover with lid and shut off the heat. Leave the eggs covered for 12 minutes. Pour off the hot water and cover with ice cold water.
- 2. Peel the boiled eggs and cut down the middle lengthwise. Separate the yolks and the whites.
- 3. Chop the egg whites into small pieces. Smash egg yolks with a fork then add the mayonnaise, 1 T milk or cream and the mustard. Add the white parts and green parts of the onion. Mix completely. If mixture is too dry add the 1 T of milk.
- 4. Add salt and pepper to taste. Put 1/4 of mixture on each of 4 slices of bread. Add lettuce, tomato, and pickles.
- 5. Cover with another slice of bread. Serve.
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