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Light egg salad without mayonnaise

updated

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Ingredients for 3 servings:

  • 6 medium-sized eggs, hard-boiled
  • 6 gherkins
  • e.g. parsley
  • n. B. chives
  • 150 g natural yogurt
  • 2 tbsp cucumber water or vinegar
  • 2 tsp mustard
  • salt and pepper
  • 1 pinch(s) cayenne pepper, optional

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 10 minutes

Finely dice the gherkins. Slice or dice the eggs using an egg slicer. Add the finely chopped gherkins and sprinkle with finely chopped parsley and chives. Add the natural yogurt with mustard and pickle juice or vinegar, pepper, salt, and possibly cayenne pepper. Whisk to combine. Season to taste. Pour the dressing over the egg mixture and mix to combine. Let the egg salad sit in the refrigerator for about 2 hours.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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