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Äggsmörgås (egg sandwich): recipe illustration
Salads & starters

Äggsmörgås (egg sandwich)

A simple, classic Swedish open sandwich made of sourdough bread spread with mayonnaise and topped with crumbled hard-boiled eggs and chives. It's eaten cold for lunch or as a starter.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Nutrition facts

283 kcal per serving

Protein
9.8 g
Carbohydrates
22.1 g
of which sugars
1.4 g
Fat
16.9 g
of which saturated fat
2.5 g
Fiber
1.2 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Place the eggs in a saucepan of cold water, bring to a boil, then cook for 9 minutes.
  2. Cool the eggs under cold water, peel them and roughly mash them with a fork.
  3. Mix the eggs with the mayonnaise, mustard, salt and pepper.
  4. Spread the egg mixture generously over the slices of bread.
  5. Add a few lettuce leaves and radish slices, and sprinkle with chives.
  6. Serve immediately, at room temperature or slightly chilled.

Variations and tips

With herring roe. Add a spoonful of herring roe or lumpfish caviar on the sandwich for a saltier, more marine version.

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Original Ecomely recipe.