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Homemade Egg Salad

Homemade egg salad with curry powder and carrots served on a piece of rye bread.

  • 4 servings


Egg Salad

  • 200 g Creme Fraiche
  • 100 g Carrots In Small Cubes
  • 3 Coarsely Chopped, Hard Boiled Eggs
  • 3 tbsp Freshly Cut Chives
  • 1 tsp Freshed Squeezed Lemon Juice
  • 1 tsp Coarse Salt
  • tsp Curry Powder Or Paste
  • Freshly Ground Pepper


  • 4 Slices Toasted Whole Grain Rye Bread
  • 100 g Fried Bacon
  • Watercress


Step 1

Mix the fraîche with the rest of the ingredients.

Step 2

Taste and allow the egg salad to rest in the refrigerator for approximately ½ hour.

Step 3

Serve the egg salad on toasted rye bread with bacon. Add watercress and serve.