Russian Egg Salad

Prep Time
Cook Time
Ready In

"A great start to the day served on a thick crusty sour dough or rye bread. You can char grill your own capsicum, but I prefer to buy mine (available from the deli or supermarket). You can serve this straight away but made a little ahead of time the flavour seems to develop a little more. Either way it's fantastic."

Original recipe yields 7 servings


  • Serving Size: 1 (124.5 g)
  • Calories 220.3
  • Total Fat - 9 g
  • Saturated Fat - 3 g
  • Cholesterol - 213.6 mg
  • Sodium - 319.9 mg
  • Total Carbohydrate - 22.4 g
  • Dietary Fiber - 1.2 g
  • Sugars - 2.8 g
  • Protein - 11.7 g
  • Calcium - 159.9 mg
  • Iron - 2.5 mg
  • Vitamin C - 2.6 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Place the eggs into a saucepan and cover with water. Cover saucepan with lid and bring water/eggs to the boil, when it begins to boil; uncover and start timing for 10 minutes.

Step 2

Remove eggs drain and cool them under cold water, when cool enough to handle peel the eggs.

Step 3

Roughly chop the eggs and set aside. In a separate bowl combine the sour cream, yoghurt and mustard, stirring until smooth. Stir in the chopped egg, chives, spring onion and chargrilled or roasted capsicum. Pile onto the bread as an open sandwich. Sprinkle with pepper if using and the extra chives.

Step 4


Tips & Variations

No special items needed.

1 Reviews


I scaled this back for 2 serves (2 eggs) and used a Greek yoghurt and diced up some fresh capsicum and put half on my sandwich and ended up eating the rest as it was so delicious, thank you Tisme made for Pick Me tag game.


review by:
(23 Sep 2015)