German Egg and Apple Salad

4.86 from 7 votes

This German egg and apple salad recipe has a lovely creamy texture and a delicious sweet and sour flavour.

Course Breakfast, Dinner, Dip

Cuisine German

Prep Time 10

Cook Time 5

Total Time 15

Servings people

Calories 200kcal

Author Marita

To hard boil the eggs, bring a small saucepan of water to boil. Then gently add the eggs and set a timer for 10 minutes. Cool the eggs after boiling in cold water (a bowl of ice water will cool the eggs even faster).
6 eggs
While the eggs are boiling, you can start with the rest of the ingredients. Peel and finely slice the apples and slice the dill pickles.
½ apple, 2-3 dill pickles
Combine the mayonnaise and lemon juice in a small bowl and set aside.
3 tablespoon mayonnaise, 1 teaspoon fresh lemon juice
Once the eggs are cooled, peel and finely chop them in a medium bowl. Add the chopped apples, pickles, and chives, stir in the mayo dressing, and stir until combined. Season with salt and pepper to taste.
1 teaspoon chopped chives, salt and pepper to taste
Serve the egg salad at room temperature for the best taste. Taste great on rye bread or baguette.

Store your homemade egg salad in an air-tight container in the fridge up to 4 days. I do not recommend freezing this salad.