egg salad

Delicious on a sandwich or cracker. This light egg salad is easy to make and has a low fat content.

What do you need?

For a person:
  • 1 egg

  • leaves from 3 sprigs of flat-leaf parsley

  • 1 tbsp low-fat yoghurt

  • ¼ tsp smooth mustard

  • pinch of curry powder

  • salt, pepper and herbs to taste


  1. Bring a pan of water to the boil, carefully place the egg in it and boil it hard for about 8 minutes.

  2. In the meantime, finely chop the parsley leaves.

  3. Run the boiled egg under cold running water. Peel the egg and mash it finely with a fork.

  4. Place the egg pieces together with the yogurt, mustard, parsley and curry powder in a small bowl. Taste and season with salt, pepper and herbs.

Nutritional values

Calories (kcal) 89
Fat 5.9g
Carbohydrates 0.8g
Protein 8.1g

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