Creamy, rich, and endlessly versatile – Eiersalat, or German egg salad, is a beloved comfort dish perfect for sandwiches, party spreads, or light meals. With a smooth, tangy dressing and chopped hard-boiled eggs, Eiersalat offers satisfying simplicity and timeless appeal.
Found in every German deli and home kitchen, this classic salad is proof that a few basic ingredients can create something truly delicious.
The Origins of Eiersalat Recipe
Egg salad has been popular in Germany since the early 20th century, evolving from a simple home dish to a staple at buffets, bakeries, and family celebrations. Eiersalat often appears in Brotzeit spreads alongside cured meats, cheeses, and pickles, offering a creamy contrast to salty and sour flavors.
Unlike some other variations worldwide, German Eiersalat often features a slightly tangy dressing made with mustard or yogurt alongside the mayonnaise, giving it a fresh lift.
Optional: 1 small red onion or shallot, finely chopped
Optional: fresh chives or parsley for garnish
Kitchen Tools You’ll Need:
Pot for boiling eggs
Knife and cutting board
Mixing bowl
Spoon or spatula
How to Make Eiersalat (Step-by-Step Instructions)
Step 1: Boil the Eggs Place the eggs in a saucepan, cover with water, and bring to a boil. Reduce the heat and simmer for 10 minutes. Drain and rinse under cold water to cool quickly. Peel and chop into small pieces.
Step 2: Prepare the Dressing In a large mixing bowl, combine the mayonnaise, yogurt or sour cream, mustard, and vinegar. Stir until smooth and season with salt and pepper.
Step 3: Mix the Salad Add the chopped eggs (and onion, if using) to the dressing. Stir gently to coat all pieces evenly.
Step 4: Chill and Serve Cover and refrigerate the Eiersalat for at least 30 minutes to allow the flavors to meld. Garnish with chopped chives or parsley before serving.
How to Serve Eiersalat
Eiersalat is traditionally enjoyed as part of an Abendbrot (evening bread) meal. Spread it on slices of rye bread, baguette, or crusty rolls. It also makes an excellent sandwich filling.
Pair it with a crisp lager or a light herbal tea for a refreshing meal.
Variations and Regional Twists
With Pickles: Finely chopped pickles can be added for extra crunch and tang.
With Curry: A small spoonful of curry powder transforms this into a “Curry-Eiersalat,” popular in some regions.
With Smoked Fish: Some versions include finely chopped smoked trout or salmon for a more luxurious touch.
Light Version: Replace half of the mayonnaise with extra yogurt for a lower-fat variation.
Bavarian Twist: A touch of horseradish in the dressing gives it a mild heat – a favorite in Bavaria.
Eiersalat is a creamy, satisfying dish that captures the essence of simple German home cooking. Whether served as part of a lunch, a buffet, or a quick snack, it offers rich flavor with minimal effort.
Make your own batch and enjoy it fresh on bread or as part of a colorful German spread. For more hearty classics, check out Wurstsalat, Kartoffelsalat, or explore the full selection of German Salad Recipes.
