Egg and Cheese Salad

Salad with boiled eggs, hard cheese, garlic, and mayonnaise
Preparation time: 10 min
Cooking time: 10 min
Servings: 4
Difficulty: Medium
Calories: 210 kcal
0
Rating: 4 Votes: 5

Egg and cheese salad is one of those dishes I make most often when I need something tasty and quick. I first made it during my student years, and it’s been part of my menu ever since. It’s all very simple: eggs, cheese, a bit of garlic, and a spoon or two of mayonnaise – and the dish is ready. Despite the modest list of ingredients, the salad has a bright, rich taste with a pleasant creamy texture. I love serving it as a spread on toast or rye bread – it makes a perfect snack.

Garlic in this recipe is essential for me: it adds character and makes the salad more piquant. But if I’m making it for kids or guests who don’t like spicy flavors, I add just a little or replace it with herbs. I usually use gouda or another semi-hard cheese with a mild flavor. Its grated texture blends well with the egg, creating a tender base for the salad. Mayonnaise can be classic, homemade, or store-bought – but always in moderation so the salad doesn't become too runny.

Depending on my mood, I might add a bit of chopped herbs, ham, imitation crab sticks, or even pickled cucumber to the base. But even in its basic form, the salad never disappoints. I often make it in advance – it keeps well in the fridge without losing its flavor and sometimes even gets better after resting.

Ingredients for Egg and Cheese Salad Recipe

Chicken Egg pcs 4
Hard Cheese g 100
Garlic clove 1
Mayonnaise tbsp 2
Herbs
Table Salt
Ground Black Pepper

How to Make Egg and Cheese Salad

Boil the Eggs

First, I put the eggs to boil. I cook them hard-boiled for about 9-10 minutes after the water starts boiling. Then I immediately pour cold water over them – this helps cool them quickly and makes them easier to peel. You can grate them on a large or medium grater – the main thing is to get a soft, lump-free texture.

Prepare the Cheese and Garlic

I usually grate the cheese on a medium grater – it mixes better with the other ingredients this way. Garlic – I grate finely or chop with a knife. Depending on my mood, I may add more or less – this ingredient is very personal. Sometimes I also add a bit of chopped herbs for freshness.

Mix the Ingredients

In a large bowl, I combine the eggs, cheese, and garlic. I add mayonnaise – spoon by spoon, so the salad doesn’t become too runny. I season with salt and pepper to taste. Then I mix everything well with a fork or spoon until the texture is even. If you want an even creamier result – use a blender, but I usually just mix by hand.

Serve Immediately or Chilled

The salad is ready to eat right away, but I recommend chilling it for 15-20 minutes. The flavor becomes more balanced that way. I serve it on rye bread, in tartlets, or simply in small bowls. Sometimes I decorate it with grated yolk or a parsley sprig – it looks very appetizing.

Tips

  • Do not overcook the eggs – or the yolks will become dry and affect the salad’s texture.

  • Choose cheese that isn’t too hard – gouda or edam grate easily and have a mild taste.

  • Add garlic carefully – start with a little and add more if needed.

  • If the salad turns out too thick, you can thin it with a teaspoon of yogurt or sour cream.

  • This salad is perfect as a filling for flatbread rolls or stuffed eggs – try it, and you’ll be pleasantly surprised.

FAQ

You can substitute mayonnaise with sour cream, natural yogurt, or a mix of both. I sometimes prepare this lighter version when I want a healthier option. Just remember the taste will be less intense, so you might add a bit of mustard or lemon juice for balance.

Yes, if you don’t like garlic or are making it for kids. In that case, I recommend replacing it with chopped herbs – dill, parsley, or green onions. They’ll add freshness without making the salad spicy.

Yes, absolutely. I often serve it in tartlets or spoon it onto crackers – it looks neat and festive. It also pairs well with other appetizers in a cold buffet.

You can store the finished salad for up to 24 hours in a tightly sealed container. However, it tastes best within the first few hours – the texture is delicate, and the flavor is well-balanced.

Yes, the salad is high in protein and low in carbs, so it may be suitable for a keto or low-carb diet. But it depends on the type of mayonnaise and your individual restrictions – I always recommend checking the ingredients.