'Eiersalat' German Egg Salad with Apples & Pickles

Prep Time 10

Cook Time 15

Servings

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.