Egg salad with salted herring fillet

Recipe from Lily Moore
Egg salad with salted herring fillet
Cooking time: 30 min
Servings 4
Transform an all-time lunch favourite with a little extra colour and crunch. Brightly flavored with fresh arugula and textured with crunchy bits of red onion.


  • Vegetable oil
    1 tbsp.
  • Salted herring fillet
    7 oz.
  • Potatoes
    3 pcs.
  • Onion
    3,5 oz.
  • Egg
    2 pcs.
  • Vinegar
    1 tsp.
  • Grain mustard
    1 tsp.
  • Arugula
    1 bunch

Nutrition facts per serving

  • Calories

    446 kcal

  • Protein

    24 g

  • Fat

    32 g

  • Carbohydrates

    17 g


  • Boil the potatoes in salted water. Then boil the eggs and rinse them with cold water. Wash the arugula and cut it coarsely.

  • Chop the eggs into large pieces or into quarters. Then peel the onion and chop it into half rings. Cut the potatoes into slices and the herring fillet into pieces.

  • Mix the vinegar, vegetable oil and mustard. Put the arugula on the serving plates. Then add the herring, eggs and onions. Finally, pour the dressing over the salad.


  • Try this easy egg salad with your favorite multigrain bread.

Bon Appetit!

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