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easy egg salad with yogurt Czech vajíčková pomazánka recipe
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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.
Course Salad
Cuisine Czech
Keyword Easter recipe, egg salad
Prep Time 15 minutes
Total Time 15 minutes
Servings 3
Calories 357kcal
Author Petra Kupská

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.

Nutrition

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