Many of you are probably familiar with the scenario: you’re working from home, craving something tasty for lunch, but you’re short on time because there’s still a mountain of work on your desk. On days like that, a simple Egg Salad with Gherkins & Herbs is just perfect. It’s quick to make, and with a slice of toasted bread, it instantly transforms into a delicious sandwich – the kind you can’t even find made that good at the hipster coffee shop around the corner…
We almost always have a few hard-boiled eggs lying around in the fridge. Not ones we boiled ourselves, but the store-bought eggs. Yes, exactly – those colorful Easter eggs you see sitting next to the fresh eggs in the supermarket. They’re ideal when you need a quick snack but want to keep your carb intake low, for instance. As we know, eggs don’t contain all that many carbs. Perfect!
The same goes for pickles – though we often have our own Homemade Pickled Gherkins in the fridge (or down in the cellar) instead of store-bought pickles. They are also perfect when you’re craving a savory snack. After all, who wants to go through the trouble of preparing something elaborate every time hunger strikes? I’d much rather grab a small pickle than reach for sweets that I might end up mindlessly snacking on without even realizing it.
If you put two and two together, you can probably imagine that a simple egg salad with pickles frequently ends up on toasted bread at our place. After all, the basic ingredients are always right there within reach in the fridge. We keep the dill out on the terrace, and the sprouts frequently find their way into the kitchen, too. Though the sprouts can easily be left out. They’re healthy and go well with the other ingredients, but the egg salad tastes great without them as well.
The dressing for the egg salad is essentially a vinaigrette that’s quite similar to mayonnaise (just without the egg yolk). You add a bit of vinegar and mustard to a generous amount of olive oil and blend everything with an immersion blender until a thick emulsion forms. Oil and water, or vinegar, don’t naturally get along very well and wouldn’t combine without a little encouragement. But with the serious power of an immersion blender, it works beautifully. Thanks to the mustard, the ingredients stay combined and don’t immediately separate again.
As already mentioned, the egg salad is quick and easy to prepare. Simply chop the eggs and pickles into small pieces, then place them in a bowl along with the dill and sprouts. Next, quickly mix the dressing, add it to the bowl, toss everything together, and season with a little salt and pepper. Done.
That’s basically it. We like to quickly toast some bread in a contact grill* or sandwich maker* and pile the egg salad on top. In no time at all, you’ve got something like a Smørrebrød (aka. open-faced sandwich) ready to go. It’s perfect for a lunch break but also makes a fantastic dinner. After all, we eat with our eyes too, right?
For a quick lunch or dinner, we find ourselves turning to our little Air Fryer again and again. It’s perfect for whipping up simple snacks or small meals in no time. So, if you’re looking for a break from that delicious egg salad, you might want to check out our quick Air Fryer Tarte Flambée (aka. Flammkuchen) Bread Rolls. They’re super fast to make and absolutely delicious!
Or… how about some bread with a cheesy topping instead of the bread rolls? In that case, I’d recommend our Cheesy Chickpea, Tomato & Spinach Melts. They might look a bit rustic and messy, but the result is incredibly tasty. Thanks to the chickpeas, you could even say they’re a little bit healthy, since they pack in a good amount of protein and fiber.
INGREDIENTS / ZUTATEN
(3 servings)
For the dressing:
1/4 cup (60ml) good-quality olive oil
1 1/2 tbsp. white wine vinegar*
1 tsp. mustard (medium hot)*
salt, pepper
For the salad:
5 hard-boiled eggs, cut into pieces
4 pickles, cut into pieces
1 tbsp. dill, coarsely chopped
2–3 tbsp. sprouts (e.g., radish sprouts)
For sandwiches:
3 slices of toasted bread
(3 Personen)
Für das Dressing:
60ml gutes Olivenöl
1 1/2 EL Weißweinessig*
1 TL Senf (mittelscharf)*
Salz, Pfeffer
Für den Salat:
5 hart gekochte Eier, in Stücken
4 Essiggurken, in Stücken
1 EL Dill, grob gehackt
2-3 EL Sprossen (z.B. Radieschen)
Für Sandwiches:
3 Scheiben Brot, geröstet
DIRECTIONS / ZUBEREITUNG
1. Pour the olive oil for the dressing into a container just wide enough to fit an immersion blender. Add the white wine vinegar and mustard, then place the blender into the oil, switch it on, and slowly pull it upwards. The oil and vinegar will emulsify into a thick, creamy mixture. Once the dressing is nice and creamy, season with salt and pepper.
2. Peel the hard-boiled eggs and cut or break them into pieces. Cut the pickles into pieces as well. Roughly chop the dill. Combine everything in a bowl along with the sprouts. Mix with the dressing and season with a little more salt and pepper to taste.
3. We like to serve the salad on toasted bread slices, drizzled with a little extra olive oil and sprinkled with a few chili flakes.
1. Das Olivenöl für das Dressing in einen Behälter geben, in den ein Pürierstab gerade so reinpasst. Weißweinessig und Senf dazugeben, dann den Pürierstab in das Öl im Behälter stellen, einschalten und dann langsam nach oben ziehen. Das Öl wird sich mit dem Essig zu einer dickflüssigen, cremigen Emulsion verbinden. Wenn das Dressing schön cremig ist, mit Salz und Pfeffer würzen.
2. Die gekochten Eier für den Salat schälen und in grobe Stücke schneiden oder zerbrechen. Die Essiggurken in Stücke schneiden. Den Dill grob hacken. Alles zusammen mit den Sprossen in einer Schüssel vermengen. Das Dressing dazugeben und nach Belieben noch einmal mit etwas Salz und Pfeffer nachwürzen.
3. Wir servieren den Salat gerne auf gerösteten Brotscheiben, mit etwas extra Olivenöl beträufelt und mit ein paar Chiliflocken bestreut.
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Here is a version of the recipe you can print easily.
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Egg Salad with Gherkins & Herbs
- Prep Time: 00:10
- Cook Time: 00:00
- Total Time: 00:10
- Yield: 3 1x
- Category: Salad
- Method: -
- Cuisine: International
- Diet: Vegetarian
Description
This egg salad is delicious and refreshing – perfect for lunch or a light dinner. Try it on a slice of toasted bread – so good!
Ingredients
For the dressing:
1/4 cup (60ml) good-quality olive oil
1 1/2 tbsp. white wine vinegar*
1 tsp. mustard (medium hot)*
salt, pepper
For the salad:
5 hard-boiled eggs, cut into pieces
4 pickles, cut into pieces
1 tbsp. dill, coarsely chopped
2–3 tbsp. sprouts (e.g., radish sprouts)
For sandwiches:
3 slices of toasted bread
Instructions
1. Pour the olive oil for the dressing into a container just wide enough to fit an immersion blender. Add the white wine vinegar and mustard, then place the blender into the oil, switch it on, and slowly pull it upwards. The oil and vinegar will emulsify into a thick, creamy mixture. Once the dressing is nice and creamy, season with salt and pepper.
2. Peel the hard-boiled eggs and cut or break them into pieces. Cut the pickles into pieces as well. Roughly chop the dill. Combine everything in a bowl along with the sprouts. Mix with the dressing and season with a little more salt and pepper to taste.
3. We like to serve the salad on toasted bread slices, drizzled with a little extra olive oil and sprinkled with a few chili flakes.
Notes
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