📝 About This Recipe
A cornerstone of the German 'Abendbrot' and festive breakfast tables, this Eiersalat is a masterclass in balancing rich, creamy textures with sharp, acidic brightness. Unlike its international cousins, the authentic German version leans on high-quality mayonnaise, a touch of tangy mustard, and the crunch of pickled gherkins to create a sophisticated spread. Whether piled high on crusty sourdough or served as part of a lavish brunch platter, this recipe delivers a nostalgic taste of Deutschland in every bite.
🥗 Ingredients
The Protein Base
- 8 pieces Large Eggs (farm-fresh and at room temperature)
The Creamy Dressing
- 150 grams Mayonnaise (high-quality or homemade preferred)
- 1 tablespoon German Mustard (Mittelscharf) (medium-hot variety)
- 2 tablespoons Greek Yogurt or Schmand (adds a pleasant tang and lightens the texture)
- 2 teaspoons Pickle Juice (straight from the gherkin jar)
- 1/4 teaspoon White Pepper (ground)
- 1/2 teaspoon Sea Salt (adjust to taste)
- 1 pinch Sugar (to balance the acidity)
The Texture & Aromatics
- 3-4 pieces Gewürzgurken (German Pickles) (finely diced)
- 1 small Shallot (very finely minced)
- 1/2 bunch Chives (freshly snipped)
- 1 tablespoon Fresh Dill (finely chopped)
- 1 teaspoon Capers (drained and roughly chopped (optional))
For Garnish
- 1 pinch Paprika Edelsüß (sweet Hungarian paprika)
- 1 sprig Fresh Parsley (for decoration)
👨🍳 Instructions
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1
Place the eggs in a medium saucepan and cover with cold water by at least an inch. Bring to a rolling boil over medium-high heat.
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2
Once boiling, turn off the heat, cover the pan with a lid, and let the eggs sit for exactly 9 minutes. This ensures a firm white and a creamy, non-chalky yolk.
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3
Prepare an ice bath while the eggs cook. Immediately transfer the eggs to the ice water for 5-10 minutes to stop the cooking process and make peeling easier.
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4
Gently crack the eggshells and peel them under cool running water. Pat the eggs dry with a paper towel.
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5
Dice the eggs into 1/2-inch cubes. For a traditional look, don't chop them too finely; you want distinct pieces of white and yolk visible.
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6
In a large mixing bowl, whisk together the mayonnaise, mustard, yogurt (or Schmand), pickle juice, salt, white pepper, and a pinch of sugar until smooth.
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7
Add the finely minced shallots and diced gherkins to the dressing. If using capers, fold them in now.
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8
Add the diced eggs to the bowl. Using a rubber spatula, gently fold the eggs into the dressing, being careful not to smash the yolks too much.
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9
Stir in the freshly snipped chives and chopped dill, reserving a few chives for the final garnish.
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10
Taste the salad. If it feels too thick, add another teaspoon of pickle juice. Adjust salt and pepper as needed.
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11
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This 'resting time' allows the flavors of the shallots and herbs to marry with the dressing.
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12
Before serving, give the salad a gentle stir. Transfer to a clean serving bowl, dust lightly with sweet paprika, and top with the remaining chives.
💡 Chef's Tips
For the best flavor, use 'Mittelscharfer Senf' (medium-hot German mustard); Dijon is a good substitute but slightly more pungent. To prevent the shallots from overpowering the dish, you can soak the minced shallots in the pickle juice for 5 minutes before mixing. Always use white pepper instead of black pepper to maintain the clean, bright aesthetic of the salad. If making this a day in advance, wait to add the fresh herbs until just before serving to keep their color vibrant. Ensure your eggs are completely cold before mixing with the mayo to prevent the dressing from becoming oily.
🍽️ Serving Suggestions
Serve on thick slices of toasted 'Graubrot' or heavy German rye bread with a layer of high-quality butter. Pair with a side of crisp radishes and a few slices of Black Forest ham for a complete 'Brotzeit' platter. Enjoy as a topping for a fresh green salad with a light vinaigrette for a lower-carb lunch. Serve alongside a chilled glass of dry Riesling or a crisp German Pilsner. Include it as part of a Sunday 'Frühstück' (breakfast) spread with soft pretzels and fresh fruit.