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+ servings
German Egg Salad

German Egg Salad with Apple

The ultimate German egg salad recipe (Eiersalat) with apple. Perfect as a side dish or to serve during Easter or for your summer grilling.
Course Salad
Cuisine German
Diet Gluten Free
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 168kcal


  • saucepan
  • whisk
  • spatula or wooden spoon
  • bowls



  • 3 hard-boiled eggs
  • 1 small apple (any sour type)
  • 2 stalks scallions (spring onions)
  • 3-4 gerkhins (medium-sized)


  • 3 tablespoon mayonnaise
  • 1 tablespoon yellow mustard
  • 3 tablespoon yoghurt
  • 1 tablespoon curry powder
  • 1 teaspoon sweetener (optional) (any low carb sweetener; otherwise regular sugar)
  • teaspoon black pepper
  • teaspoon salt or more to taste



  • Fill a saucepan or pot about a quarter of the way with cold water. Add more water making sure the eggs are covered by at least one inch of water.
    Cover the saucepan with a lid and bring the water to a rolling boil over high heat. After two minutes, reduce the heat to a medium and allow the eggs to boil for a further 8 minutes.
    Use a slotted spoon to transfer the eggs to a bowl filled with ice-cold water or run them under cold tap water.
    Peel the eggs immediately, slice into small cubes then set aside in a bowl.
  • Slice the apple into quarters, de-core then chop it into small cubes. Slice the gherkins into small cubes as well. Peel and slice the scallions (spring onion).
  • Combine the chopped eggs, apple and scallions in a bowl.
    combine egg, scallions and apple in a bowl


  • To make the dressing, whisk together mayonnaise, joghurt, curry powder, sweetener, salt and black pepper in a bowl.
  • Pour the whisked dressing into the bowl containing the previously sliced apple and egg. Add the sliced gherkins then use a spatula or wooden spoon to combine.
    stir dressing and gherkins


  • add a teaspoon of vinegar to the water just before boiling the eggs, to prevent the egg whites from running out should an egg crack during the cooking process.
  • Serve this German egg salad in a bowl on top of a larger bowl filled with ice cubes, to keep it cool.
  • An egg slicer will simplify the cutting of your egg whites.
  • This egg salad tastes best if allowed at least one hour in the fridge, so the different ingredients can come together and develop their aroma. 
  • fry some cubed turkey or pork bacon and stir this into the salad. As a small tip from the kitchen, you want to leave out the salt at first, if using bacon as this tends to be extra salty. Season and add salt only after you have added the bacon and tasted the salad.
  • for some more vitamins or if you are missing some veggie action, stir in chopped parsley, bell pepper, radishes or some celery.
  • make your German egg salad more creamy by adding some chopped avocado.
  • garnish with some chopped dill, chives or scallions.
  • to make vegan "egg salad", use smoked tofu instead of eggs, gherkins, vegan mayonnaise and replace the yoghurt with coconut yoghurt or your preferred choice of plant-based yoghurt.


Calories: 168kcal | Carbohydrates: 8g | Protein: 6g | Fat: 13g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 368mg | Potassium: 160mg | Fiber: 2g | Sugar: 5g | Vitamin A: 316IU | Vitamin C: 3mg | Calcium: 54mg | Iron: 1mg