Creamy German Egg Salad (Edit recipe)

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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.

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Original Recipe

PREP TIME

10 minutes

COOK TIME

10 minutes

INGREDIENTS

11

Serves: 4

Ingredients

6 whole Eggs
.5 cups Sour Cream
3 Tbsp Mayonnaise
1 tsp Dijon Mustard
1 Tbsp Dill Pickle Juice
1 Tbsp Lemon Juice
1 whole Whole Kosher Dill Pickles - Jersey Pickles
2 tsp Dill, Fresh, chopped
1 pinch Cane Sugar
1 pinch Salt, to taste
1 pinch Black Pepper, to taste

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	152
Fat:	14 g
Carbohydrates:	3 g
Protein:	2 g
Cholesterol:	33 g
Sodium:	330 mg
Fiber:	0 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.