Easy Egg Salad with Yogurt

In Czech, we call this creamy egg bread spread „vajíčková pomazánka", and it is basically an Easter must have. Boiled eggs are everywhere this time of year, so it makes perfect sense to turn them into something delicious. Pile it high on a slice of fresh rye bread and you are good to go!

Ingredients

✅ See the recipe below with step-by-step photos and many helpful tips. Scroll down for the full printable recipe in both US cups and metric measurements.

This egg salad is light and delicious with just a few simple ingredients:

• Hard boiled eggs - My preferred method is to place the eggs in cold water, bring to a boil, lower the heat, and let them gently boil for 8 minutes. Shock with cold water, peel while still warm, and use.
• Yogurt - This salad skips the mayo and uses creamy yogurt with a fat percentage of around 10%. A healthier and just as satisfying alternative.
• Cream cheese - For a more solid consistency so the salad is not annoyingly drippy! In Czech, we love Lučina cheese, also known as žervé. Use any plain cream cheese you enjoy.
• Yellow mustard - Simple yellow mustard works great. For a little extra kick, add a teaspoon of Dijon as well.
• Salt and pepper - to season

How to make Easter egg salad

STEP 1: Boil the eggs ahead of time. Cool and peel them while still warm.

STEP 2: Chop the eggs and add them to a bowl along with the mustard, cream cheese, and yogurt. Season with salt and pepper and stir to combine.

STEP 3: Let the salad rest for at least 30 minutes so all the flavors can meld together.

This step is worth the wait - salt needs time to dissolve and fully blend into the creamy salad, making every bite evenly seasoned.

More Czech bread 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 generously on a slice of rye bread and garnish with a little fresh greenery. Arrange some rounds of radishes or a few slices of red onion on top and the whole thing looks absolutely beautiful on the plate. It is an open-faced sandwich, so no second slice of bread needed! Enjoy it for breakfast or as a snack.

Speaking of open-faced sandwiches, this salad works beautifully as a topping for „chlebíčky s vajíčkovou pomazánkou". And fun fact: the open-faced sandwich, known as „obložený chlebíček", is actually a Czech invention!

Two twists on this recipe

• This salad is delicious but mild. If you like a little crunch, add some finely chopped onion to the mix. Personally, I skip it in the salad itself and simply arrange fresh onion slices on top of the finished open-faced sandwich instead.
• For a richer version, swap the yogurt for a good quality mayo. This is actually the more traditional way Czechs make their egg salad.

📖 Recipe