German Egg Salad Eiersalat Recipe
Eiersalat is a creamy German salad made from hard-boiled eggs in a mayonnaise–mustard dressing with pickles and chives. It often ends up on sandwiches as a quick dinner or as a party snack next to cold cuts and cheeses. The flavors are similar to egg spread, but the dressing is a bit more pronounced and thicker.
This German-style egg salad has a richer, more expressive dressing than typical egg spreads, thanks to the combination of mustard, lemon juice and crunchy pickles. It’s quick to make and perfect both as a simple dinner and as a crowd-pleasing party snack.
Chef's tips
Use eggs that are at least a few days old – they peel more easily after boiling. Don’t chop the eggs too finely so the salad keeps a nice texture. If the dressing seems too thick, loosen it with a teaspoon of yogurt or a splash of milk.
How to serve
Serve generously on fresh crusty bread, rye bread or in soft rolls. For a more filling meal, add slices of tomato, lettuce leaves and a few radishes on the side. It also works well as part of a brunch buffet alongside cheeses and cold cuts.
Ingredients
- egg large - 6 pieces
- mayonnaise - 4 tablespoons
- plain yogurt thick - 2 tablespoons
- mustard mild or medium hot - 1 teaspoon
- pickled cucumber medium - 2 pieces
- chives chopped - 3 tablespoons
- lemon juice freshly squeezed - 1 teaspoon
- salt to taste
- pepper to taste
Preparation
- Place the eggs in a pot, cover with cold water, bring to a boil and cook for 8–9 minutes from the moment the water starts boiling so they are hard-boiled.
- Pour cold water over the cooked eggs, wait a few minutes, peel off the shells and let them cool completely.
- Cut the pickled cucumbers into small cubes and finely chop the chives.
- In a bowl, mix the mayonnaise, yogurt, mustard and lemon juice. Season with a pinch of salt and pepper, then taste the dressing – it should be slightly tangy and bold.
- Cut the eggs into medium cubes or slices and gently transfer them to the bowl with the dressing.
- Add the chopped pickles and most of the chives (reserve a little for sprinkling on top).
- Mix very gently so as not to mash the eggs – it’s best to use a wide spoon.
- Chill the salad in the fridge for at least 20 minutes so the flavors meld. Before serving, sprinkle with the remaining chives.
Storage
Store the egg salad in an airtight container in the fridge and consume within 1–2 days. Do not leave it at room temperature for long, as it contains eggs and mayonnaise.
