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.
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.
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.
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.
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?
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Easy Egg Salad Recipe with Yogurt
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Ingredients
- 5 eggs hard boiled
- 1 Tablespoon yellow mustard
- 3 ounces Greek yogurt (85 g)
- 7 ounces cream cheese (200 g)
- ⅛ teaspoon ground black pepper
- ½ teaspoon salt
Instructions
- Boil 5 eggs in advance. Once cooled, peel and halve them. Remove the yolks and place them in a bowl.
- Chop the egg whites. The size of the pieces affects the texture of the egg salad; the finer the egg whites are chopped, the smoother the final salad will be.
- Add 1 Tablespoon yellow mustard, 7 ounces cream cheese, and 3 ounces Greek yogurt to the yolks. Mash everything with a fork until smooth.
- Fold in the chopped egg whites, then add ½ teaspoon salt and ⅛ teaspoon ground black pepper, adjusting to taste as needed. Stir well, and you are done!
Notes
- The basic recipe makes about 3 portions.
- Let the egg salad sit for at least 30 minutes to allow the flavors to blend.
- In the Czech Republic, we love spreading egg salad on a slice of rye bread and garnishing it with some greens.
- The taste of this salad is delicious but mild. For added crunch, mix in some finely chopped onion.
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