Gubbröra (Swedish Egg Salad)

8 hard-boiled eggs
3 tablespoons mayonnaise, creme fraiche or sour cream
2 tablespoons Kalles Kaviar (aka smörgåskaviar, smoked cod roe)*
3.5 oz Grebbestads Ansjovis (aka anchovy style sprats)*, drained
1 teaspoon minced dill
1 1/2 tablespoons minced chives

Swedish rye or crisp bread to serve

Slice 2 eggs in half and remove the yolks. Place the yolks in a food processor or mini chopper. Set aside. Chop up the remaining whites and the rest of the eggs. Place in a small bowl. Set aside.

Place the mayonnaise, Kalles Kaviar, Grebbestads Ansjovis and dill in the mini chopper with the yolks. Pulse until smooth. Pour over the chopped eggs. Add the chives and stir to combine. Serve on crisp bread or Swedish rye.

*Both of these ingredients can be found at any Swedish food store or Ikea. At Ikea the Grebbestads Ansjovis are labled as “SKARPSILL”)

My thoughts:

My love of Swedish food continues with this one. The ingredients are easy to find if you have an Ikea or the internet and the final result is worth a bit of effort! This is not your American egg salad! It is salty and slightly sweet and terribly creamy. In Sweden it is sort of a salty bar snack (or midnight snack!) but I mostly serve it for lunch. It is quick to make. There are many versions of gubbröra but this is the one I like best. I love the slight smoky flavor from the roe and the spice from the Grebbestads Ansjovis. Even if you don’t love egg salad, this is a must try!

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