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Yellow Egg Salad

yellow egg salad
This fulfilling snack reminds me of my Cottage Cheese Salad in some way. However, the taste is very fresh, springish and turmeric gives it a beautiful colour – Yellow Egg Salad.

Chop, season and gently stir. The whole thing is ready in 10 minutes and makes a great party appetizer or easy week lunch or dinner. Yummy!

Total Time: 10 minutes + 10 minutes for boiling the eggs

Shopping List

8 whole eggs
250g of creamy low-fat quark
1 large spring onion, cleaned, washed and finely chopped
2 large sweet-and-sour pickles, finely chopped
3 teaspoons of Dijon Mustard
2 tablespoons of sour cream
2 tablespoons of plain yogurt
3 tablespoons of good quality mayonnaise
A splash of olive oil
1 tablespoon of ground turmeric
Kosher salt, ground black pepper

Fresh bread to serve it with


First, cook eggs in a large pot filled with hot boiling salted water for about 10 minutes. Then, throw the water out and let them cool down entirely. You can also place them in cold water to speed up the process.
Afterwards, in a large metal bowl place quark, onion, pickles, eggs, mustard, sour cream, yogurt, mayo and few drops of olive oil. Give it a gentle stir with a fork and season.

Turmeric, ground pepper and Kosher salt. Work the taste to perfection. Taste and taste.

The best is to let the yellow egg salad chill for a couple of hours before serving. It tastes really good with colourful sweet pepper, ham or chili on a piece of fresh bread. Enjoy with a glass of dry white wine.

Makes 6 serves.

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