Egg salad with yogurt, mayonnaise and mustard
Hard-boiled egg salad with yogurt, mayonnaise, mustard, lemon juice and two kinds of onion. Serve with bread or rolls. Makes 4 servings.
Save on PinterestRecipe at a glance
- Prep time
- 15 min
- Cook time
- 10 min
- Total time
- 25 min
- Servings
- 4 servings
- Difficulty
- Easy
- Cuisine
- Slovak
Egg salad with yogurt, mayonnaise and mustard is a quick homemade salad that's perfect for serving guests with fresh bread or rolls. The eggs are hard-boiled, diced and mixed with a dressing of plain yogurt, mayonnaise, lemon juice, mustard, olive oil and parsley. Finely chopped white and red onions are stirred in at the end. Apart from boiling the eggs, preparation takes about ten minutes, and it tastes better than store-bought mayonnaise-based salads.
Ingredients
Tick off what you already have at home.
Instructions
Hard-boil the eggs for about 10 minutes, let cool, then peel. In a large bowl, thoroughly mix all the remaining ingredients except the onions. Add the diced eggs, stir, then fold in the finely chopped onions.
Gently stir the salad before serving and serve with bread or rolls.
Tip: Let the eggs cool completely before chopping; warm eggs crumble when cut and would fall apart in the yogurt. For a milder flavor, soak the chopped white onion in water for 10 minutes, then drain.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 529 kcal
- Protein
- 12 g
- Carbohydrates
- 9.5 g
- of which sugars
- 6.3 g
- Fat
- 49 g
- of which saturates
- 9.9 g
- Fiber
- 1.1 g
- Salt
- 1.7 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Vajíčkový šalát s jogurtom, majonézou a horčicou
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