This egg salad is a typical Danish lunch dish that we just love in my family. It goes great with marinated hearing or just in an open faced sandwich – preferably rye bread. We eat this all year around, but especially during Christmas and Easter time. The mustard sprouts are home grown, and they go extremely well together with this egg salad.
Egg salad with Mustard Sprouts
- 2 eggs
- 2 tbsp. mayonnaise
- 1 tbsp. Greek yogurt 2%
- 1 tsp. curry powder
- 1 spring onion finely chopped
- Freshly ground pepper
- Mustard Sprouts
Bring a pot of water to a boil over high heat. Reduce the heat to low, then add your eggs and cook 8 to 10 minutes. Drain and cool in ice water and peel.
Combine mayonnaise, Greek yogurt and curry and mix well. Add the finely chopped spring onions and season with salt and freshly ground pepper. Peel and cut the eggs into small pieces and mix them gently with curry dressing.
Garnish with mustard sprouts before serving.