Scandinavian egg salad makes the best open sandwich on dark rye bread. Free range egg, combined with fresh apple, radish and dill, a joy to eat.
Scandinavian egg salad is something we first ate and enjoyed at a Danish cafe we visit regularly in the run up to Christmas. Every year my friends and I visit a local Danish Christmas shop. The shop has an excellent cafe attached and we always order Scandinavian egg salad sandwiches and a warming bowl of homemade soup. This simple egg salad is beautifully fresh, with a hit of herb and served on a rye bread.
I love egg mayonnaise and my Dad makes the best, I love his egg sandwiches. Any picnic I would always ask for egg sandwiches, indeed I still do. Egg is my favourite sandwich filling, however I’m very fussy about how it’s prepared. No thank you to big chunky pieces of solid egg white, the egg has to be properly mashed up.
When I first tasted this Scandinavian version I was intrigued to see if it would work. The sharpness of the apple and radish work well with the egg. With the addition of fresh dill it’s egg salad, but elevated to a different level. Adding cider vinegar and Greek yogurt, rather than purely mayonnaise, add a nice sharpness to the mixture.
Point worth noting:
It’s worth noting that when preparing this egg salad dish, the apple and radish should be grated. After grating place the apple and radish in a piece of kitchen paper and gently squeeze out any excess liquid. This avoids watery egg which you would get if you only diced the apple and radish!
Other Serving Suggestions:
For added crunch you may wish to add slices of fresh apple and radish to the finished dish. This looks particularly good on an open sandwich as we’ve done in the photos. We have served this on top of rye bread, it also works with pumpernickel. However use the bread or cracker of your choice. They make a really simple, quick but pretty lunch option.
Thinly sliced spring onion or cucumber also work with the apple if you don’t have any radish in the fridge or garden. If you don’t like apple or radish, then you can add some diced dill pickles instead. Pickles will work with the egg and the dill to add a nice crunchy element. Just ensure you drain them thoroughly before adding to the egg mix.
Don’t like dill? Then fresh tarragon would work equally well as a substitute.
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Additional recipe suggestions:
Scandinavian Egg Salad
- 4 large free range eggs
- 1 green apple (peeled and grated)
- 3 radish (grated)
- 1 small handful chopped fresh dill
- 1 tsp cider vinegar
- 2 tbsp mayonnaise
- 1 tbsp thick Greek yogurt
- salt & pepper
- Place the eggs in a saucepan and cover with cold water. Heat on the stove until boiling, then turn down to medium high and boil the eggs for 8 minutes. After 8 minutes drain the eggs and run them under cold water. Peel the eggs and chop them up in a bowl.
- Grate the apple and the radish then fold into some kitchen paper. Squeeze gently to remove any excess water and then add to the bowl with the egg, along with the chopped dill.
- Add the vinegar, mayonnaise and Greek yogurt to the eggs and stir gently to combine. Season with salt and pepper to taste. Serve on top of rye bread.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •Share on Facebook