Creamy Christmas Egg Salad
This egg salad recipe brings a welcome cool bite to a sunny Christmas lunch, with chunky eggs, crisp celery and a tangy mustard dressing. Fresh dill and chives keep it lively rather than heavy.
Spoon it alongside grilled chicken, gammon or braaied mielies, or tuck a little into fresh bread rolls. The dressing is easy to mix while the eggs cool, leaving more time for the rest of the festive spread.
Why it works on a South African Christmas table
It uses everyday supermarket ingredients, needs no oven space and can be prepared ahead. The creamy texture balances smoky braai flavours, while a little pickle crunch makes each mouthful interesting.
Ingredients
For the salad
For the dressing
Instructions
- 1Bring a saucepan of water to a gentle boil, using enough water to cover the eggs comfortably. Lower the eggs into the water with a slotted spoon, then adjust the heat to maintain a quiet simmer.
- 2Cook for 11 minutes, counting from when the eggs enter the water. Meanwhile, prepare a large bowl of cold water with a generous handful of ice.
- 3Lift the eggs into the iced water and leave for 10–15 minutes, until thoroughly cool. While they cool, dice the celery, chop the gherkins and prepare the herbs.
- 4Whisk the mayonnaise, yoghurt, wholegrain mustard, lemon juice, salt and pepper in a mixing bowl. Stir in the celery, gherkins, chives and chopped dill.
- 5Peel the eggs and pat them dry. Cut each egg into quarters, then cut the quarters across into chunky pieces.
- 6Add the eggs to the bowl and turn them through the dressing with a flexible spatula. Use a light hand so the yolks do not disappear into the sauce. Taste a dressed piece and adjust the salt or lemon juice if needed.
- 7Cover and chill for at least 30 minutes before serving. Transfer to a serving bowl, finish with dill sprigs and bring to the table just before everyone eats.
Nutrition (per serving)
- Calories
- 293 kcal
- Carbohydrates
- 2.7 g
- Protein
- 10.9 g
- Fat
- 25.2 g
- Saturated fat
- 6.1 g
- Sugar
- 1.2 g
- Fibre
- 0.4 g
- Sodium
- 427 mg
- Cholesterol
- 293 mg
Estimated values based on the ingredients used.
Notes
Christmas tips
- Allow an extra 30 minutes for chilling beyond the preparation and cooking times.
- For an easier Christmas morning, make the salad the evening before and refrigerate in a sealed container. Add the garnish when serving.
- Keep refrigerated at 4°C or below. At an outdoor braai, serve a small bowl over ice and replenish from the fridge rather than topping up a warm bowl.
- Refrigerate leftovers promptly and eat within 2 days of preparation. Discard salad left unrefrigerated for more than 2 hours, or 1 hour when the temperature exceeds 32°C.
Frequently asked questions
Can I replace the yoghurt?
Yes. Use 75 g sour cream for a richer dressing. Taste before adding extra lemon juice, as the tang will vary.
What can I use instead of dill?
Finely chopped flat-leaf parsley works well in the same quantity. Keep the chives for their mild onion flavour.
How do I keep the salad from becoming watery?
Dry the peeled eggs and drained gherkins well, and use thick yoghurt. Let the eggs cool completely before dressing them, then keep the finished salad covered in the fridge.
