German Egg Salad
A Taste of Tradition: German Egg Salad with Fresh Dill
There’s something joyful about discovering fresh herbs during the colder months—particularly in November when an indoor farmers market presents you with aromatic bunches of dill. I couldn’t help but take two home, stashing one in the freezer for wintertime soups and stews, while allowing the other to inspire a traditional comfort: German Egg Salad.
This creamy, tangy dish—brightened with pickles and the unmistakable flavor of dill—is a staple in many German households. It’s quick to prepare (just 40 minutes from start to finish) and endlessly versatile. Whether you’re planning an Easter brunch, a summer barbecue, or simply assembling a cozy buffet for friends, this egg salad fits right in. And if fresh dill isn’t on hand, dried works beautifully too.
Making your own egg salad truly isn’t a big deal at all. All you need to do is hard-boil some eggs, peel them carefully, and prepare a tasty dressing to mix with them—that’s really all there is to it! I personally enjoy the flavor of mayonnaise, so I chose to use it in this particular recipe.
After some experimentation, I developed a dressing that perfectly complements the best egg salad recipe. While mayonnaise is included in my dressing, it doesn’t overpower the overall flavor; instead, it serves to enhance and round off the taste beautifully.
In any case, my classic German inspired egg salad tastes like an Egg Salad should taste to me, meaning like eggs, with a light, but not too heavy overwhelming dressing.
Serve on Toast, French Baguette, or my Bauernbrot
German Egg Salad with dill and Pickle
Ingredients
- 6 eggs, hard boiled
- 2 tbsp of dill
- 2 pickles or 6 Gherkins, pickle juice
- 3 green onions or 1/2 medium yellow onion
- 1 tsp mustard
- 1/2 cup Mayonnaise
- 2 tsp juice of lemon
- Pinch of salt and pepper
- Sugar as needed (omit with sweet Gherkins)
Instructions
- Boil the eggs until hard.
- Once cooked place for a couple of seconds in ice cold water. Remove and let cool.
- Peel the cooled eggs and cut them into fine cubes and place in a medium-sized bowl.
- Cut the dill from the stalk and chop it very finely, add to the bowl with the eggs
- Add the diced onions.
- In a small separate bowl, mix the mayonnaise with the mustard, a small squeeze of lemon juice, salt and pepper and some pickle juice.
- Also add some sugar if using regular pickles.
- Add Mayonnaise mix to the eggs and stir again.
- Let rest in the refrigerator for at least 30 min.
Notes
Let rest an soak through in the refrigerator for at least 30 min. Should be eaten within 2 days.
Serve on top of a green salad leaf on toast or any other bread.
