German Egg Salad Sandwiches – Eiersalat Recipe
Eiersalat is a German egg spread with mayonnaise, pickles and chives that is often bought ready-made in shops and used to fill bread rolls. The homemade version is much tastier and can be adjusted to your own preferences. It tastes like a very creamy egg salad, perfect for breakfast or dinner.
Eiersalat is a German egg spread that is sold in tubs in supermarkets, but at home you can make it much lighter and more aromatic. The combination of eggs, mayonnaise, yogurt, pickles and chives creates a super creamy yet fresh spread that tastes like a hearty egg salad in a “spreadable” form. It’s a great way to use up leftover eggs after the holidays or simply to make everyday sandwiches more interesting.
Chef's tips
Boil the eggs until hard but not overcooked – the yolk should be uniform, without a grey ring, which usually means about 9–10 minutes of cooking from the moment the water boils. Squeeze the pickled cucumbers well to remove excess brine so the spread doesn’t turn watery, and add the chives at the end, after seasoning with salt and mustard. If you want a more sandwich-style spread, chop the ingredients finely; for serving in a bowl on the table you can leave larger pieces of egg.
How to serve
Serve Eiersalat on fresh rolls, dark seeded bread or on small crostini as a snack for a home breakfast in “hotel buffet” style. It goes very well with breakfast tea, orange juice or lightly sparkling water with lemon. It’s also perfect for a weekend brunch with friends – place a bowl of the spread next to cold cuts, cheeses and vegetables so everyone can build their own sandwiches.
Ingredients
- egg hard-boiled - 6 pieces
- mayonnaise - 3 tablespoons
- plain yogurt thick - 2 tablespoons
- mustard mild or medium hot - 1 teaspoon
- pickled cucumber small - 2 pieces
- chives - 0.5 bunch
- salt to taste
- ground black pepper to taste
- wheat rolls for serving - 4 pieces
- lettuce e.g. butterhead or iceberg, for sandwiches - 4 leaves
Preparation
- Hard-boil the eggs (about 9–10 minutes from the moment the water starts boiling), then pour cold water over them and cool completely. Peel off the shells.
- Cut the boiled eggs into small cubes or chop them with a knife. Dice the pickled cucumbers very finely as well. Chop the chives.
- In a bowl, mix the mayonnaise, yogurt and mustard until you get a smooth sauce. Season with salt and pepper to taste.
- Add the chopped eggs, cucumbers and chives to the sauce. Mix gently so you don’t mash the eggs completely – the spread should have noticeable pieces.
- Taste and, if needed, season with more salt, pepper or mustard. Place the spread in the fridge for at least 15 minutes so the flavors can meld.
- Slice the rolls in half, place a lettuce leaf on the bottom half, then a generous portion of Eiersalat. Cover with the top half of the roll and serve immediately.
Storage
Store the egg spread in an airtight container in the fridge and use within 1–2 days. Stir before serving; if it thickens, you can loosen it with a teaspoon of yogurt.
