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    Home » Recipes » Appetizers

    Easy Egg Salad with Yogurt

    Published: Mar 13, 2021 · Modified: Mar 10, 2023 by Petra Kupská

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    In Czech, we call this creamy egg salad „vajíčková pomazánka“. It goes perfectly with a slice of fresh rye bread. Egg salad is always a thing at Easter in the Czech Republic because many boiled eggs are available everywhere. 

    Czech egg salad vajíčková pomazánka
    Table of Contents hide
    Ingredients
    Instructions
    Serving
    Twist on this recipe
    Easy Egg Salad Recipe with Yogurt

    Ingredients

    This egg salad is light and delish with only a few simple ingredients:

    • Hard boiled eggs; my preferred method is to put the chicken eggs in cold water, bring to a boil, lower the temperature, and let them slowly boil for 8 minutes. Then refresh with cold water, peel, and use.
    • Yogurt; this salad is made without mayo, it uses Greek yogurt with a fat percentage of about 10 %. It’s healthier than the mayo variant.
    • Cream cheese; for more solid consistency, the salad won’t be annoyingly drippy! In Czech, we love Lučina cheese, or “žervé”. Use any plain cream cheese you’ll find in your store. 
    • Yellow mustard; the simple mustard is fine, if you wanted to spice up the salad a bit, add a teaspoon of Dijon mustard.
    • Salt and pepper; to season.

    ✅ You’ll find the exact amount of ingredients below in the recipe card, which you can also print out.

    egg salad vajíčková pomazánka Czech, ingredients

    Instructions

    STEP 1: Boil the eggs ahead. Cool and peel them, cut in half. Remove the yolks and place them in a bowl. 

    STEP 2: Chop the whites. The size of the pieces affects the texture of the egg salad. The finer egg whites will be chopped, the smoother the final spread will be. 

    STEP 3: Add yellow mustard, cream cheese, and Greek yogurt to the yolks. Mash everything with a fork in a smooth mass.

    making egg salad

    STEP 4: Fold in chopped whites, salt, and pepper, stir. And you are done!

    Let the egg salad sit for at least 30 minutes so that all tastes blend up.

    More Czech spreads and appetizers

    • Česneková pomazánka – garlic cheese spread
    • Rybí pomazánka – sardine spread
    • Tatarka – Czech tartar sauce

    Still not enough? Browse the Easy Czech recipes category

    Serving

    In the Czech Republic, we love to spread the egg salad on a slice of rye bread and garnish it with some greens. It’s a kind of open-faced sandwich. We don’t cover the salad with the second piece of bread. 

    czech vajíčková pomazánka egg salad

    Side note: Served on Czech China porcelain by Thun from the production series Bernadotte.

    Eat the egg salad sandwich for breakfast or as a snack.

    Talking about open sandwiches, this salad can be used as a spread on “chlebíčky s vajíčkovou pomazánkou”. Open-faced sandwiches (obložené chlebíčky) are, by the way, a Czech invention.

    Twist on this recipe

    The taste of this salad is delicious but mild. Add some finely chopped onion to make it crunchy. 

    Tried this recipe?

    Leave a review down in the comments! ⭐⭐⭐⭐⭐

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    easy egg salad with yogurt Czech vajíčková pomazánka recipe

    Easy Egg Salad Recipe with Yogurt

    In Czech, we call this creamy egg salad „vajíčková pomazánka“. It always goes perfectly with a slice of fresh rye bread.
    Print Pin
    Prep Time: 15 minutes
    Total Time: 15 minutes
    Servings: 3
    Calories: 357kcal
    Author: Petra Kupská
    Prevent your screen from going dark
    Course: Salad
    Cuisine: Czech
    Keyword: Easter recipe, egg salad

    Ingredients

    • 5 eggs hard boiled
    • 1 Tablespoon yellow mustard
    • 3 ounces Greek yogurt (85 g)
    • 7 ounces cream cheese (200 g)
    • salt
    • pepper

    Instructions

    • Boil the eggs ahead. Cool and peel them, cut in half. Remove the yolks and place them in a bowl.
    • Chop the whites. The size of the pieces affects the texture of the egg salad. The finer egg whites will be chopped, the smoother the final spread will be.
    • Add yellow mustard, cream cheese, and Greek yogurt to the yolks. Mash everything with a fork in a smooth mass.
    • Fold in chopped whites, salt, and pepper to your liking, stir. And you are done!

    Notes

    1. Makes about 3 yields.
    2. Let the egg salad sit for at least 30 minutes, that all tastes blend up.
    3. In the Czech Republic, we love to spread the egg salad on a slice of rye bread and garnish it with some greens.
    4. The taste of this salad is delicious but mild, add some finely chopped onion to make it crunchy.

    DISCLAIMER: Because I come from Central Europe, my recipes are based on metric units such as grams or milliliters. Check out how I convert metric units to the U.S. system:

    Conversion chart

    Nutritional Estimate pro portion

    Calories: 357kcal | Carbohydrates: 5g | Protein: 16g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 341mg | Sodium: 377mg | Potassium: 236mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 1289IU | Vitamin C: 0.02mg | Calcium: 140mg | Iron: 1mg
    Do you like the recipe?I would be happy for your feedback! Please, rate the recipe and share your opinion or questions in comments bellow. Thank you very much.
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    Hi there, I’m Petra, a self-taught home cook and a Czech mom of two teen boys with more than 20 years of cooking experience. I am here to share traditional recipes from the Czech Republic, a small country in the very heart of Europe.

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