Scandinavian Egg Salad Sandwich

Love egg salad? Then you have to try my Scandinavian egg salad sandwich on rye bread. This open sandwich uses fresh free range eggs, combined with fresh apple, radish and dill, for a great tasting egg sandwich that’s a joy to eat.

I love egg mayonnaise sandwiches, it’s 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.

I first enjoyed this Scandinavian egg salad sandwich at a local Danish cafe close to my home. This simple egg salad is beautifully fresh, with a hit of herb and served on a rye bread. 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 and fresh dill and elevated the humble egg sandwich to a different level. Adding apple cider vinegar and Greek yogurt, rather than purely mayonnaise, adds a nice acidity to the mixture, which cuts through the mayonnaise and egg.

This is one of the best egg salad sandwich recipes, something a little different, so why not give it a try.

Why you’ll love this recipe

• Quick and easy to make in less than 15 minutes.
• With a few simple ingredients you can really elevate the flavours of a humble egg salad sandwich.
• Leftover egg salad can be stored in the fridge for 1-2 days.

How to make an egg salad sandwich

• 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 and serve on top of rye bread with a garnish of finely sliced radish and some fresh dill.

TOP TIP: Don’t skip the step where you squeeze the excess liquid out of the grated apple and radish as this avoids watery egg salad.

Egg salad sandwich ingredients

• EGGS: I use 4 large free range eggs which will serve 2-3.
• APPLE: Use a firm eating apple, my preference is a Granny Smith as I like the sharpness, but a Pink Lady of Fuji apple would work too.
• RADISH: Use any type of radish and grate it before squeezing out any excess liquid.
• FRESH HERBS: I like to use freshly chopped dill, but you could also substitute with other fresh herbs like chives, parsley, basil or tarragon if you prefer.
• DRESSING: Rather than just use mayonnaise to dress the eggs in this salad recipe, I use mayonnaise combined with apple cider vinegar and thick Greek yogurt which add a touch of acidity.
• SEASONING: I keep the seasoning simple with a little sea salt and freshly ground black pepper.

Recipe variations

• For added crunch add slices of fresh apple and radish which look good on an open sandwich as I’ve done in the photos.
• Swap the dark rye bread, for pumpernickel, or any other bread or cracker of your choice.
• 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, add some finely 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 on some kitchen paper before adding to the egg mix.
• Don’t like dill? Then fresh basil, chives, parsley or tarragon would work equally well as a substitute.
• Love mustard, then stir through a teaspoon of Dijon or wholegrain mustard.

Recipe hints & tips

1. A potato masher is the quickest method for mashing up boiled eggs, alternatively use a fork.
2. Don’t skip the step where you drain off the excess liquid from the apple and radish or you will end up with watery egg salad.
3. Gluten free: to made a gluten free egg salad sandwich, swap the dark rye bread for gluten free bread, crispbreads or crackers.
4. Allergy advice: this sandwich is soya free and nut free. For comprehensive and detailed allergy advice go to Allergy UK.

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Additional recipe suggestions

If you like this recipe then try some other light lunch options:

• Tomato & Tarragon Bruschetta
• Tomato Basil Bruschetta with Whipped Creme Fraiche
• Smoked Mackerel Pate
• Oven Baked Eggs
• Shakshuka Eggs with Smoked Paprika