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'Eiersalat' German Egg Salad with Apples & Pickles

Prep Time 10 mins
Cook Time 15 mins
Servings 4


  • 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.