Low Sodium Eiersalat (German Egg Salad)

Delight in the creamy, protein-packed goodness of Low Sodium Eiersalat, a healthier twist on traditional German egg salad. This recipe swaps high-sodium ingredients for tangy plain Greek yogurt and low-sodium mayonnaise, creating a light yet indulgent dressing. Fresh herbs like chives and parsley, paired with the crunch of celery and a hint of Dijon mustard, lend vibrant flavor and texture, while warming spices such as paprika and turmeric elevate every bite. Simple to prepare in just 30 minutes, this dish is perfect as a hearty sandwich filling, a topping for crisp salads, or a satisfying snack served with whole-grain crackers. With no added salt, it’s a heart-smart option that doesn’t compromise on flavor—ideal for a flavorful yet healthy meal!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 6 pieces Large eggs
• 0.5 cups Plain Greek yogurt
• 0.25 cups Mayonnaise, low sodium
• 1 tablespoon Dijon mustard
• 2 tablespoons Chives, fresh, finely chopped
• 1 tablespoon Parsley, fresh, finely chopped
• 0.25 cups Celery, finely chopped
• 0.25 teaspoon Black pepper, freshly ground
• 1 teaspoon Apple cider vinegar
• 0.25 teaspoon Paprika
• 0.125 teaspoon Ground turmeric

Directions

Step 1

Place the eggs in a single layer in a large saucepan. Cover them with cold water by about an inch. Bring the water to a rolling boil over medium-high heat.

Step 2

Once the water reaches a boil, cover the pan, remove it from the heat, and let it sit for 10 minutes to cook the eggs through.

Step 3

After 10 minutes, transfer the eggs to a bowl of cold water to stop the cooking process. Once cooled, peel the eggs and roughly chop them.

Step 4

In a large mixing bowl, combine the Greek yogurt, low sodium mayonnaise, Dijon mustard, and apple cider vinegar. Mix well until smooth and creamy.

Step 5

Add the chopped chives, parsley, and celery to the bowl. Sprinkle in the freshly ground black pepper, paprika, and turmeric.

Step 6

Gently fold in the chopped eggs, ensuring they are evenly coated with the dressing. Be careful not to overmix to preserve the texture of the eggs.

Step 7

Taste and adjust seasoning if necessary. Remember, keeping it low sodium means we'll avoid adding salt, but the herbs and spices should provide enough flavor.

Step 8

Cover the egg salad and refrigerate for at least 15 minutes to allow the flavors to meld.

Step 9

Serve chilled, as a sandwich filling, or on a bed of lettuce, garnished with additional chives or parsley if desired.

Nutrition Facts

Serving size	(547.2g)

Amount per serving	% Daily Value*
Calories	947.6

Total Fat 78.9g	0%
Saturated Fat 16.5g	0%
Polyunsaturated Fat 0.1g
Cholesterol 1148.0mg	0%
Sodium 1036.7mg	0%
Total Carbohydrate 15.2g	0%
Dietary Fiber 1.3g	0%
Total Sugars 5.6g
Protein 49.2g	0%

Vitamin D 240IU	0%
Calcium 348.6mg	0%
Iron 7.2mg	0%
Potassium 769.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 73.4%

Protein: 20.3%

Carbs: 6.3%