German Egg Salad
A German-style egg salad with Greek yogurt, hard-boiled eggs, yogurt, and lots of chives. Served with boiled potatoes.
Servings: 6 servings
Calories: 248kcal
Ingredients
- 8 large eggs
- 1 small onion
- 500 g/ 1.1 lbs/ 2 cups lower-fat Greek-style yogurt at least 3% fat
- 250 g/ 8.8 oz/ 1 cup creme fraiche or sour cream
- 2 teaspoons medium mustard or Dijon mustard
- 1 to 3 teaspoons apple vinegar to taste
- 1 teaspoon sugar
- some milk as required
- 1 bunch chives
- fine sea salt and pepper
- boiled potatoes to serve
Instructions
- Place the eggs in a saucepan, cover with water and bring to a boil. Remove from the heat and let stand, covered, for 13 minutes. Drain and place into an ice water bowl. Let stand for about 5 minutes. Peel the eggs. Let them cool down while you prepare the rest.
- Start cooking the potatoes as well.
- Chop the onion very finely. Place the into a very large bowl. Add the Greek yogurt and the crème fraiche or sour cream. Add mustard, 1 teaspoon vinegar, and sugar. Mix well. Adjust the taste with salt and pepper.
- Finely chop the eggs or use an egg slicer to dice the eggs. Chop the chives as well. Add both to the bowl and mix gently.
- If the sauce is too thick, thin it slightly with a little milk. Adjust the taste with more vinegar, if necessary, and with salt and pepper.
- Serve the sauce over hot boiled potatoes. The egg sauce will keep for 3-4 days, airtight, in the refrigerator.
Nutrition
Serving: 1/6 of the dish | Calories: 248kcal | Carbohydrates: 11g | Protein: 15g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Cholesterol: 279mg | Sodium: 391mg | Sugar: 9g