German Egg Salad
Making your own egg salad is quick and easy, it is on the table in just 40 minutes. My creamy German egg salad recipe is classic with fresh dill and pickles. Whether for Easter or for a barbecue, brunch or buffet, it is suitable for many occasions
It’s November and I was surprised to find fresh Dill at an indoor farmers market. I bought two Dill bunches and froze some for the Winter. The other I needed to use right away, so I prepared a German Egg salad. If fresh is not available, I guess you could use the dried version.
Making your own egg salad really isn’t a big deal. All you have to do is hard-boil eggs, peel them and prepare a dressing for them, that’s it. I like mayonnaise, so I used it in this recipe.
With a little tinkering, I came up with a dressing that rounds off the best egg salad recipe. Mayonnaise has also ended up in my dressing, but it doesn’t dominate it in terms of taste, but only rounds it off.
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.
