The cold buffet “koldtbordet” isn’t complete without an egg dish, and the classic egg salad is a perfect offering. As we celebrate Norway’s Constitution Day on the 17th, the breakfast table will be filled with a gorgeous array of breads, cured meats, smoked salmon, lefse rolls, shrimps, condiments, and homemade salads like this herb egg salad.
It’s such an easy and simple salad to whip up. I like to add in fresh herbs and a squeeze of lemon to brighten it up. You can serve it simply alongside bread and crackers or some garden greens. You can also make a delightful open-faced sandwich with cucumbers and radishes as I have here, or with some slices of smoked salmon.
Herb Egg Salad (Eggesalat)
- 6 hard-boiled large eggs
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 2 teaspoons strong mustard
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh chives
- 1 tablespoon freshly squeezed lemon juice
- Salt and pepper
Coarsely chop the boiled eggs.
In a medium bowl, combine the mayonnaise, sour cream, mustard, dill, chives, and lemon juice. Add the eggs and stir to combine. Season to taste with salt and pepper. Garnish with fresh herbs.
Serve with bread, toast, crackers or fresh greens. A delightful smørbrød option is one slice of seedy toasted bread topped with cucumbers and radishes and a good dollop of the egg salad.
To store, cover and refrigerate for up to 4 to 5 days.