German Egg Salad
A German-style egg salad with Greek yogurt, hard-boiled eggs, yogurt, and lots of chives. Served with boiled potatoes.
Prep Time20 minutes mins
Cook Time8 minutes mins
Total Time28 minutes mins
Course: Salads
Cuisine: German
Servings: 6 servings
Calories: 248kcal
- 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
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.
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