Showing posts with label Eiersalade (Dutch Egg Salad). Show all posts
Showing posts with label Eiersalade (Dutch Egg Salad). Show all posts


Easter always leaves me with a number of boiled eggs in the fridge. They're either left over from the egg hunt, from Easter breakfast and brunch, or from me just boiling a bunch of eggs because...well, because it's Easter. And with Easter, we have eggs. Lots of 'm.

It's not entirely accidental that I end up with an overload of boiled eggs.....because I love, love, love egg salad! I eat it on roggebrood for breakfast, for lunch with slices of tomato, cucumber and with pickles, or if there is any salad left, as a midnight snack with a couple of crackers. It started out as a way to use up the leftover eggs (yay Dutch thrift!), and now it's become a tradition, a little treat, that I look forward to every year.

Of course, as a Dutch person, I am not unfamiliar with eggs. We eat boiled eggs with our breakfast, use eggs for our slagroom cakes, make eierkoeken from Brabant, and use the whites for Haagse bluf dessert. One of our traditional drinks, advocaat, is also made from eggs. Eggs also replace meat during Lent meals, and even is the main ingredient in dishes like Kamper Steur and uitsmijters. According to this article, the Dutch consume almost 200 eggs a year - and after seeing how many dishes involve egg, I am not surprised!

And we do love our prepared salads! Ham salad, celery, shrimp, chicken curry, egg salad....there's a large variety of ready made salads that you can buy from the grocery stores, supermarkets or even at the butcher's or the fish stall. It's considered gezellig if, in the evening, when everybody is gathered around the television, or playing a board game, to bring out a board with several salads, a piece of paté or liverwurst and several crackers to enjoy these treats!

If you are starting this recipe from scratch, add the eggs to a pan of cold water. Bring to a rolling boil, put a lid on the pan and shut off the heat. Leave the eggs in the water for a good 10-12 minutes, then pour off the hot water and shock the eggs with cold water. Place them in the fridge if you are planning on using them later: eggs can be boiled up to two days in advance and be kept in the fridge for up to a week. Boiled eggs can be kept out of the fridge for a maximum of two hours, according to the CDC.

8 eggs
4 heaping tablespoons mayonnaise
2 tablespoons heavy cream or milk
1 spring onion
1 teaspoon mustard

Peel the boiled eggs and cut them down the middle, lengthwise. Pop the yolks into a separate bowl. Chop the egg whites into small cubes. Break up the yolks finely with a fork, then stir in the mayonnaise and one tablespoon of heavy cream or milk. Mince the white part of the onion, and a little bit of the green, and stir that into the egg yolk mixture together with the mustard. Give it all a good stir. Now taste, and decide how much salt and pepper you'd like to add, if any.

Carefully fold the creamy yolk mix with the chopped egg whites. Taste again, to see if you need to adjust the salt and pepper. If not, you're set! Finish with sprinkling a little bit of chopped green from your spring onion tops.

This is the basic recipe for egg salad. You can substitute the cream for yogurt, only add half the mayo and half sour cream, add chopped pickles, shredded apple, or dust it with paprika or curry, fold in tiny cubes of ham, add more mustard, put a splash of sriracha in's up to you!

Makes enough for four generous sandwiches.