Place the eggs in a saucepan and cover with cold water. Heat on the stove until boiling, then turn down to medium high and boil the eggs for 8 minutes. After 8 minutes drain the eggs and run them under cold water. Peel the eggs and chop them up in a bowl.
Grate the apple and the radish then fold into some kitchen paper. Squeeze gently to remove any excess water and then add to the bowl with the egg, along with the chopped dill.
Add the vinegar, mayonnaise and Greek yogurt to the eggs and stir gently to combine. Season with salt and pepper to taste. Serve on top of rye bread.
Nutrition Facts
Scandinavian Egg Salad Sandwich
Amount Per Serving
Calories 359Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 5g31%
Trans Fat 0.1g
Polyunsaturated Fat 8g
Monounsaturated Fat 6g
Cholesterol 334mg111%
Sodium 415mg18%
Potassium 305mg9%
Carbohydrates 29g10%
Fiber 4g17%
Sugar 11g12%
Protein 15g30%
Vitamin A 575IU12%
Vitamin C 6mg7%
Calcium 90mg9%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
Course : Lunch
Cuisine : British, Scandinavian
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