'Eiersalat' is a creamy German egg salad lightened-up with cubes of crisp apple and crunchy sour pickles. It's a bright fresh version of the classic that just might become your new favourite way to eat boiled eggs. The apple bits are a delicious surprise. This salad is as great as a side dish as it is in a sandwich or on crackers.
The classic egg salad takes on a whole new personality when you dress it up for spring. Try making it the German way for a delightful change. 'Eiersalat' (eye'-er-zuh-laht) does double duty as a delicious side salad and the more traditional sandwich filling. Instead of mashing the eggs to a chunky paste, try cutting them into uniform cubes and adding lots of brightness with sweet crisp apple chunks and juicy sour pickles. A simple mayonnaise dressing binds it all together into a creamy and satisfying salad with a winning contrast of flavours and textures.
If you're dealing with the leftover hard-boiled coloured egg bounty of the Easter bunny's visit, why not turn them into this tasty salad? Or boil up a batch of eggs just to make this salad. (Use this foolproof method for getting boiled eggs that are always easy to peel.) It's a great side dish with that leftover ham or turkey, too. And when Easter's over, this German Egg Salad really is a great accompaniment to summer barbecues, potlucks, and picnics. It makes a quick and easy luncheon for busy weekend meals and tastes fantastic as a sandwich filling with an added twist.
Whipping Up a Bowl of German Egg Salad is Easy
You'll need some cold hard-boiled eggs. You'll also need a couple nice sour dill pickles and a crisp, a tart apple (Cosmic Crisp apple is great here because it stays crisp and doesn't brown), a green onion, mayo, salt, and pepper, and a squirt of lemon juice. Mustard is optional.
Dice up everything to be about pea-sized. For a German Egg Salad, you don't want to mash the eggs, but rather dice them up chunky. Same with the apples and onions.
To dice the eggs, cut each one in half lengthwise, then lay the halves cut-side-down on the cutting board. Cut each half lengthwise 2 or 3 times (use a cheese knife and hold down the slices while you pull up the knife), then cut crosswise 4 or 5 times.
And stir it together. That's it! You're done.
Your Eiersalat is now ready to serve as a side dish to summer grillfests or picnics, or to fill sandwiches or serve on crackers. It's also great to serve as a lovely luncheon salad with slices of hearty whole-grain bread and a heap of sweet cherry tomatoes and crunchy carrot sticks on the side.
Take your egg salad up a notch with the addition of sweet and crunchy apples and juicy sour pickles.
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A few other ways to use up those extra hard-boiled eggs:
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'Eiersalat' German Egg Salad with Apples & Pickles
- 6 large hard-boiled eggs
- ½ of a large crisp apple or 1 small apple, diced (about 1 cup, diced)
- 2 pickles, diced small (about ½ cup, diced)
- 1 green onion/scallion or 2-3 tablespoons chives, finely sliced (or 1-2 tablespoons finely diced regular onion)
- ¼ cup (60ml) good quality mayonnaise (not Miracle Whip)
- 1 teaspoon lemon juice or vinegar
- 1 teaspoon German mustard or dijon mustard, optional
- ¼ teaspoon fine sea salt
- ¼ teaspoon pepper
- Boil the eggs (see link for easy-peel method* below), chill them in cold water, then peel them.
- Dice the boiled eggs, apple, and pickles into pea-sized chunks. Finely slice the green onion. Combine them in a bowl and add the rest of the ingredients. Add more salt and pepper to taste if desired.
- Serve on bread, open-faced or in closed sandwiches, with crackers, as a side salad for picnics and barbecues, or as a side dish with boiled German frankfurters and a crusty roll.
- Serves 4.
- *Use this foolproof method for boiled eggs that are always easy to peel.
- Remember not to chop everything too finely. Use a tart crisp apple variety - Cosmic Crisp apple is great, as well as Honey Crisp, Pink Lady, Gala, or Fuji.
- My favourtie mayonnaise to use is Hellman's Real Mayonnaise (full-fat regular).
- Adding mustard is optional. Either way tastes great.
- If you don't have green onion, use chives, or 1 - 2 tablespoons of finely minced yellow onion.
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