Sherly´s Tips

Korean-style Egg Salad

Being used to enjoying crunchy egg-salads in Korea, the mushy Swiss ones are never quite good. This is a simple but delicious egg salad that can be served as a side dish to rice, but also as sandwich filling. The crunchy pickled cucumber and onion makes it fresh and exciting!


Ingredients for 500mL full tupperware:

  • 5 hard-boiled eggs
  • cucumber, about 5cm
  • half of a medium size onion
  • 1 teaspoon salt
  • 4 full Tablespoons of mayonnaise
  • 1 teaspoon mild mustard (I like to use Tommy Senf)


1. Slice the cucumber and onion thinly. Sprinkle 1 teaspoon salt and massage into the cucumber and onion. Let it sit for 10-15min to drain water. Set aside.

2. In a bowl, crush the boiled eggs using a fork or with your hands (with plastic glove).

3. Squeeze the water out of the cucumber and onion and add to the bowl.

4. To this, add 4 Tablespoons of mayonnaise and 1 teaspoon mild mustard and mix well.

Serve as a side dish to rice or as a sandwich filling or canape topping.

Slice the cucumbers and onions thinly and salt it to drain water and make it crunchy.

Great as appetizers or snacks too!


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Sherly's Kitchen
Seestrasse 297
8038 Zürich, Switzerland



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