© 2012 Green Kitchen Stories Spring_egg_salad_1

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.


  1. Posted 18 Apr ’12 at 20:06 | #

    That looks so delicious and fresh!

    • Posted 1 May ’12 at 01:52 | #

      I made this and it turned out so delicious. I’m definitely going to be making it again!

  2. emily
    Posted 18 Apr ’12 at 20:14 | #

    Lovely! I have never seen an egg salad looking that fresh before!

  3. Posted 18 Apr ’12 at 20:15 | #

    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!

  4. Posted 18 Apr ’12 at 20:17 | #

    The colourful ingredients shine even through the yoghurt. This would be great in a sandwich!

  5. Posted 18 Apr ’12 at 20:22 | #

    This salad looks fantastic! I didn’t know that it’s possible to eat raw asparagus :)

    • Posted 19 Apr ’12 at 23:32 | #

      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!

  6. Posted 18 Apr ’12 at 20:43 | #

    What a fabulous creation!! Amazing!

  7. Posted 18 Apr ’12 at 21:35 | #

    I’m not a big fan of majonaisse sallads but your fresh take has convinced me to give it a go!

  8. Posted 18 Apr ’12 at 21:56 | #

    Lovely recipe!

  9. Posted 18 Apr ’12 at 23:32 | #

    This looks SO delicious! I can’t wait to try it! :)

  10. groovy
    Posted 19 Apr ’12 at 03:21 | #

    hungry!!! this looks so goood :D thanks for sharing!!

  11. Posted 19 Apr ’12 at 04:49 | #

    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!).

  12. Posted 19 Apr ’12 at 06:13 | #

    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

  13. Posted 19 Apr ’12 at 09:50 | #

    Meeep, I want to eat it now!

  14. Posted 19 Apr ’12 at 11:06 | #

    This is a great salad and with a slice of rye bread, yummy!

  15. Posted 19 Apr ’12 at 12:35 | #

    Uao! this salad looks both yummy and filling :-)

  16. Posted 19 Apr ’12 at 12:46 | #


  17. Posted 19 Apr ’12 at 16:42 | #

    Serious Yum!
    Maybe I could get my ‘non green eating’ Bf to try to, thanks to the heavenly dressing to douse the greens!

  18. Posted 19 Apr ’12 at 17:01 | #

    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!

  19. Posted 19 Apr ’12 at 17:22 | #

    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
      Posted 1 Jan ’13 at 21:45 | #

      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.

  20. Posted 19 Apr ’12 at 19:51 | #

    so amazingly beautiful and appetizing! are you using your new stone finds?

    • Posted 19 Apr ’12 at 23:41 | #

      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!

  21. Posted 20 Apr ’12 at 15:30 | #

    Good. Heavens. Sakes. Alive. That. Is. Pretty.

  22. Posted 20 Apr ’12 at 20:56 | #

    Dang that looks awesome! I’m making it this weekend!

  23. dina
    Posted 21 Apr ’12 at 22:01 | #

    veryyyyyyyyyyyyyyyy goooooooooooooooooooooood

  24. Posted 22 Apr ’12 at 11:16 | #

    This salad looks great… I really love the look of that curry dressing. Have a lovely weekend!

  25. Posted 22 Apr ’12 at 12:36 | #

    Hi there, just wanted to let you know that I passed on the Versatile Blogger Award to you at http://dinnerfornone.wordpress.com/2012/04/22/hat-trick.

    Thank you for sharing your beautiful recipes and stories.

  26. Posted 22 Apr ’12 at 15:32 | #

    Your site is absolutely beautiful. I can’t get over the photography and design. Thank you for creating such an inspiring blog! I’ll be checking here often!

  27. Posted 23 Apr ’12 at 05:05 | #

    Looks super satisfying. Love the idea of a curry dressing!

  28. Emily
    Posted 24 Apr ’12 at 20:02 | #

    I just made this for a beach picnic… this is the egg salad I’ve always dreamt of! Thanks for the recipe.

  29. Jane (Bristol)
    Posted 24 Apr ’12 at 20:14 | #

    Made this at the weekend with the selection of vegetables I happened to have in the fridge. Really tasty and satisfying, but light as well, like the dressing very much. Will definately be making this one again, thank you.

  30. Ann Hill
    Posted 26 Apr ’12 at 12:02 | #

    Oh wow! I will be sure to try this recipe. Thank you for sharing.

  31. Posted 26 Apr ’12 at 19:15 | #

    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!

  32. Posted 27 Apr ’12 at 01:40 | #

    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

  33. Robyn
    Posted 2 May ’12 at 18:22 | #

    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!

  34. Helle
    Posted 3 May ’12 at 11:14 | #

    Hvor ser det lækkert ud. Er der noget bedre end dansk smørrebrød :)

  35. Posted 12 May ’12 at 08:34 | #

    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.

  36. Posted 13 May ’12 at 16:24 | #

    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… :)

  37. Tünde
    Posted 26 May ’12 at 11:46 | #

    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!

  38. Posted 30 May ’12 at 16:35 | #

    Wow! I just came across this blof and I am hooked already! Your photos are gorgeous and the recipes sound incredible. Thank you!

  39. sophie
    Posted 18 Dec ’12 at 12:12 | #

    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!

  40. Posted 22 Apr ’13 at 01:31 | #

    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?

  41. Verena
    Posted 6 Jun ’13 at 09:07 | #

    Yesterday I tried the Egg Salad from your cookbook and it tasted great! Now I’m motivated to try more recipes from the book :)

  42. sasha
    Posted 25 Jun ’14 at 01:22 | #

    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!!

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