Wild Garlic Egg Salad

5 from 3 votes
Prep Time 30 minutes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 29 kcal


  • 15 Pc. Eggs
  • 5 tbsp Natural yogurt, low in fat
  • 4 tbsp Salad mayonnaise balance
  • 50 g Wild garlic fresh
  • 1 tsp Mustard
  • Salt, pepper, paprika
  • 1 pinch Sugar


  • Boil the eggs hard.
  • In the meantime, stir together the yogurt, lettuce mayonnaise and mustard. Season well with salt, pepper and paprika and a pinch of sugar.
  • Wash the wild garlic freshly about 1/2 bunch and cut into fine strips.
  • Quench the eggs, peel them and cut them into cubes. Pour into the mixed sauce and carefully fold in. Let it steep and then enjoy.
  • Store leftovers in the refrigerator and take them out of the refrigerator about 20 minutes before consumption.


Serving: 100gCalories: 29kcalCarbohydrates: 5.6gProtein: 0.6gFat: 0.4g
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Written by John Myers

Professional Chef with 25 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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