Not Just an Egg Salad

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)

Curry dressing
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.

47 Comments

  • so amazingly beautiful and appetizing! are you using your new stone finds?
    • Thank you Rick! Yes, well spotted. I shot this on the leftover piece of limestone that I picked up (almost for free) from a stone factory last week. I love it! /David
  • This looks incredible! I would also try substituting chickpeas or tempeh and vegan mayo to make other (obviously not egg, but vegan) types of salads. I'm going to make this for the weekend. Kiitos.
    • tunie
      Vegans can use tofu cubes in place of eggs along with Indian black salt - tastes like egg! - and even a lemony cashew creme in place of mayo or vegan mayo, to avoid commercial processing. I grew up with these types of sandwiches, even though I'm American! My mother was German though.
  • I LOVE that you are doing this! I am from Denmark, so I know all about "smørrebrød", which you are kind of re-inventing here - I guess that's kind of your plan? ;) And it's great! The totally traditional versions are not not quite "doing it" for me.. There is often a lack of vegetables to go with "smørrebrød", I think.. This idea with this egg salad is SO great, I can't wait to try it when I am no longer on a diet where I can't eat eggs. I've also myself made a kind of "new" version of the tuna salad which my grandmother has been serving my whole life to go with rye bread among other typical toppings such as different kinds of herrings, egg salad - of course -, homemade liver paté, etc. I've just also added more flavor and crunchiness with some vegetables and herbs. Good job - can't wait to see more of this from you. Have a very nice weekend!
  • Serious Yum! Maybe I could get my 'non green eating' Bf to try to, thanks to the heavenly dressing to douse the greens!
  • Uao! this salad looks both yummy and filling :-)
  • This is a great salad and with a slice of rye bread, yummy!
  • Your just awesome. Every time I visit your site, my mouth gets watered and I just think omnomnom. thanks a lot for this yummie pictures and those stunning recipes. greetz from Wellington NZ
  • Yum I love egg salad! I also usually add crisy things into mine - my fav additions are capers, radishes, apple, and nuts (not all at the same time!).
  • groovy
    hungry!!! this looks so goood :D thanks for sharing!!
  • This looks SO delicious! I can't wait to try it! :)
  • I'm not a big fan of majonaisse sallads but your fresh take has convinced me to give it a go!
  • What a fabulous creation!! Amazing!
  • This salad looks fantastic! I didn't know that it's possible to eat raw asparagus :)
    • Thank you Irene! Raw asparagus is delicious in all kind of salads. You can either chop it – as we have done here – or shave thin ribbons with a potato peeler. Give it a try!
  • The colourful ingredients shine even through the yoghurt. This would be great in a sandwich!
  • I have been craving egg salad for weeks now and I love this new take on it! And I love that you recommend rye bread to go with it. Few things are better than egg salad on a nice piece of rye bread!
  • emily
    Lovely! I have never seen an egg salad looking that fresh before!
    • I made this and it turned out so delicious. I'm definitely going to be making it again!

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