The Best Authentic German Egg Salad | Eiersalat
This German egg salad – or Eiersalat – is absolutely perfect for your Easter brunch, a quick lunch, or whenever you’re wondering what to do with those leftover dyed eggs.
With its signature creamy dressing, it is one of those time-tested recipes that isn’t “fancy,” but somehow everyone loves it. Just like my Wurstsalat, original potato salad, or creamy pasta salad, it comes together in 20 minutes or less with simple pantry staples. Every time I make Eiersalat, my family devours it in no time, and I think yours will, too!
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What Makes German Eiersalat Different
If you’re used to American egg salad, you’re in for a treat. Authentic German Eiersalat is less about a mashed paste and more about texture and balance.
Instead of a heavy mayo-only base, I use a combination of sour cream and mayonnaise for a lighter, tangier finish. I also focus on dicing the eggs into clean cubes rather than mashing them, which gives the salad a much more sophisticated “deli-style” look.
Ingredients
To get that authentic heritage flavor, here is what you will need:
- Eggs: Free-range and farm-fresh are always best if you can get them!
- Sour Cream: This provides the signature German tang, especially if you use homemade sour cream.
- Mayonnaise: For that essential creaminess, my favorite is my own avocado mayo.
- Cornichons: These tiny French-style pickles provide the perfect crunch (you can also use one large German-style dill pickle).
- Pickle Juice: Don’t skip this – it’s the “secret” to thinning the dressing and adding zing.
- Mustard: Medium-hot German mustard is traditional, but Dijon is a great substitute.
- Fresh Dill: Chopped finely.
- Lemon Juice: For brightness.
- Sugar: Just a pinch to balance the acidity of the vinegar and lemon.
- Salt & Pepper: To taste.
Useful tools and equipment
You don’t need much aside from a medium-sized bowl, a good kitchen knife, and a chopping board. Of course, a pot to boil your eggs in.
However, some people have and like to use an egg chopper, but a simple knife works just as well.
How to make this dish
This is a summary of the steps involved. For the complete instructions, please scroll down to the recipe card at the bottom of the post.
1. Boil The Eggs
Prick the eggs (to prevent cracking) and carefully place them into boiling water. Boil for 10 minutes. Immediately transfer them to an ice bath or very cold water. They will be easier to peel and have no “green ring” around the yolk.
2. Make The Dressing
While the eggs cool, whisk together the sour cream, mayo, mustard, pickle juice, lemon juice, sugar, salt, and pepper in a medium bowl.
3. Taste The Dressing
Finely chop the cornichons and fresh dill. Stir them into the dressing. Adjust the taste by adding a bit more salt, pepper, or sugar to your liking.
4. Assemble The Eiersalat
Peel the cooled eggs. If you like perfect, uniform cubes, you might like to use an egg chopper. Gently fold the eggs into the dressing until well coated.
Variation Ideas: Make it Your Own!
In different regions of Germany, you’ll find families adding their own “secret” ingredients. Feel free to experiment:
- The Apple Twist: Many German families (especially in the North) add ½ a finely diced tart apple for a sweet-and-sour crunch.
- The Savory Add: Try adding a few chopped canned mushrooms or even tiny bits of cooked ham or chicken for a heartier version.
- The Herb Swap: If you aren’t a fan of dill, fresh chives, or parsley are popular German alternatives.
Or check out this deviled egg salad recipe!
Serving Tips
In my mind, this egg salad tastes best when served at room temperature, as the flavors are more pronounced.
However, for food safety, always keep it chilled until you are ready to eat.
For a “fancy” look, garnish with an extra sprig of fresh dill and a sprinkle of paprika right before serving.
For your lunch or picnic, you can serve this egg salad inside a crusty German roll or on a slice of dark rye bread.
Frequently Asked Questions
You definitely want to keep it in the refrigerator. Stored in an airtight container, it will stay fresh for up to 3 days. Because of the sour cream and mayo, it does not freeze well.
Yes! In fact, the flavors often meld together and improve after an hour or two in the fridge.
This usually happens if the eggs were still warm when mixed or if the pickles weren’t patted dry. Make sure your eggs are completely cold before dicing.
The Best Authentic German Egg Salad (Eiersalat)
Ingredients
- 6 large eggs
- ½ cup sour cream
- 3 TBSP mayonnaise
- 1 tsp mustard
- 1 TBSP pickle juice
- 1 TBSP lemon juice
- 1 pinch sugar
- 4 small cornichons
- 2 tsp dill, chopped
- salt & pepper
Instructions
- Cook the eggs in boiling water for 10 minutes. Immediately, transfer them to cold water or an ice bath.
- In a medium bowl, combine the sour cream, mayo, mustard, pickle juice, and lemon juice. Mix well. Add sugar, salt, and pepper to taste.
- Chop the pickles and the dill. Add them to the dressing and mix well.
- Peel the cooled eggs. Cut them into small cubes.
- Gently fold the eggs into the dressing until well coated.
Notes
- you can also use dill pickles for this recipe
- if you’d like to make your final dish a bit more fancy, you can cook an extra egg, cut that into quarters and use that as decor
- you can make this egg salad keto by omitting the sugar
Nutrition
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Very yummy
I am so glad you like is as much as we do ~ Anja