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Simple German Eiersalat (Creamy Egg Salad) with apples and pickles.

German Egg Salad (Eiersalat)

A creamy, tangy salad made from hard boiled eggs, pickles, and apple, perfect for a quick lunch or potluck dish.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: German
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large large eggs hard boiled
  • 1 small crisp apple (like Honeycrisp or Granny Smith) for sweetness and crunch
  • 2 to 3 small pickles dill pickles are preferred
  • 1 to 2 tablespoons pickle juice optional for added flavor
  • 1/3 cup mayonnaise adjust for creaminess
  • 1 to 2 teaspoons mustard Dijon or German style
  • 1 to 2 teaspoons lemon juice or mild vinegar optional for brightness
  • 2 tablespoons finely chopped onion or chives optional for flavor
  • to taste Salt and black pepper
  • a pinch paprika optional for extra flavor

Method
 

Preparation
  1. Boil the eggs: Place eggs in a pot, cover with cold water, and bring it to a gentle boil. Once boiling, turn off the heat, cover the pot, and let sit for about 10 to 12 minutes before draining and cooling in cold water.
  2. Peel and chop the eggs to the desired texture, mixing small chunks with slightly mashed bits.
  3. Chop the pickles and apple into small pieces. If concerned about browning, toss the apple with a little lemon juice.
  4. In a bowl, mix together the mayonnaise, mustard, and a splash of pickle juice. Adjust seasoning if necessary.
  5. Fold in the chopped eggs, pickles, apple, and onion or chives. Season with pepper and paprika to taste.
  6. Chill in the fridge for at least 30 minutes before serving for the flavors to meld.

Notes

For variations, consider using Greek yogurt instead of some mayonnaise, adding celery or radish for crunch, or mixing in herbs like dill. Avoid overmixing to prevent a pasty texture.