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

  • sasha
    Dang. Made this as a last meal before a big cleanse and wrapped dollops of the egg salad in butter leaf lettuce and i am dreaming of that lunch now, as i am on day 11 of said cleanse. thank you for the lunch and the memory of it!!
  • Verena
    Yesterday I tried the Egg Salad from your cookbook and it tasted great! Now I'm motivated to try more recipes from the book :)
  • Wow. I'm on a big salad right now and this is calling my name. How long do you think this might keep in the fridge?
  • sophie
    I cooked this for dinner for my parents and sister and we thought it was delicious! I used quark cheese (leftover from making your saffron buns) instead of yogurt. Its a salad i would never think up to make so thanks for the recipe. mum wants me to cook this salad for our christmas meal too. so our whole family will be feasting on three of your recipes in Australia!
  • Wow! I just came across this blof and I am hooked already! Your photos are gorgeous and the recipes sound incredible. Thank you!
  • Tünde
    Thank you guys for this wonderful blog! I am so happy to find finally gluten free recipes! I have to confess that I'm not a vegan but I just love fresh vegetables and fruits. Your blog is such an inspiration to me because I have a crash on sweets and having these gluten free recipes just gives me a push to a healthier diet and life. I am so grateful to you. Keep doing what you do and may God bless you!
  • Raw tahini paste makes a great vegan substitute for mayo or yogurt! I use it to make cole slaw and other creamy dressings. Might be something to try... :)
  • Love this!! I'm originally from Sweden (now living in Sydney, Australia) and this also screams "home" to me. Bought the ingredients and will make it tomorrow for Mother's Day.
  • Helle
    Hvor ser det lækkert ud. Er der noget bedre end dansk smørrebrød :)
  • Robyn
    I just pulled a loaf of sourdough rye out of the oven and am going to mix this up with it for dinner. Excited! We've been trying a lot of your recipes and many have made it into our kitchen's "recipes to remember" book!
  • Hi, one day out of desperation for a different healthy salad, I made something similar to things - pulling the ideas out of thin air with potato, carrots, raisins, apples and eggs. However, your dressing looks much much yummier. Why didn't I think of adding some curry or walnuts? I'm so inspired by your recipes. Thanks
  • I work in denmark and have become very familiar with the classic 'open faced sandwich' they serve here.. This recipe definitely looks like a brilliant, fun and healthy alternative!

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