Whenever we visit Luise’s family in Denmark we also eat smørrebrød. Have you heard of it before? It’s a traditional Danish lunch with rye bread and different toppings. Usually meat, paté, spreads, cheese or fish. We have been working on some delicious vegetarian spreads, patés and dark rye sourdough bread for our book, but you have to wait until next spring to see the result. Meanwhile we would like to introduce you to another danish smørrebrød favorite. Meet the Danish Egg Salad. Normally it is only made with mayo, curry, salt and egg, but this is our more contemporary and healthier take on it.
We wanted to infuse spring, so we have added asparagus, fresh broccolini, walnuts, sprouts and some fruit for sweetness. And we replaced most of the mayo with a thick yogurt. The result is so good. Full of flavor and crunch. Serve it on a piece of cabbage lettuce, with a salad, as a side dish or as the Danes; on a piece of dark rye bread. Velbekomme!
Spring Egg Salad
If you are allergic to nuts you can replace them with sunflower seeds or pepitas. Normally we also gives advices on how to make it vegan, but it’s kind of pointless this time…
6 medium eggs, boiled for 8 minutes
1/2 cup walnuts, toasted
5 broccolini, roughly chopped
grapes, divided in halfes
1 small apple, diced
5 asparagus, roughly chopped
1 small handful sprouts, we used broccoli sprouts (optional)
1/2 cup yoghurt
2 tbsp mayonnaise
1 tsp ground curry (or more to taste)
a pinch of cayenne pepper
sea salt and black pepper to taste
Bring a pot of water to a boil, then place the eggs (with a spoon!) in the water, lower the heat to medium and boil gently for 7-8 minutes. Prepare the curry dressing by whisking all ingredients in a small bowl and set aside. Remove the pot and place under running water. When the egg has cooled, crack and peel each egg and cut into dices. Place in a medium mixing bowl. Toast the walnuts on a dry pan for a couple of minutes on each side, cool and place in the mixing bowl. Prepare broccolini, grapes, apple and asparagus, place in the mixing bowl. Stir carefully (you don’t want to mash the eggs) around with a large spoon until everything is covered in curry dressing, garnish with sprouts.