German Egg And Apple Salad Recipe

Crafting this apple and egg salad feels like discovering a secret culinary handshake where tart apples meet creamy eggs and zingy mustard in the most delightful way. The crunch of fresh apples and onions, combined with the rich mayo-Dijon dressing, create a vibrant symphony of flavors that makes it a perfect dish for lunch or a chic side at dinner.

I adore creating recipes that mix flavors into a beautiful union, and my German Egg and Apple Salad is a testament to that union. What could be more harmonious than tart Granny Smith apples, creamy mayonnaise, and a whisper of Dijon mustard?

With that combo, you get a salad that’s both refreshing and satisfying. It’s also salad that’s truly nourishing.

The parsley and chive herbs that round out the ingredients add a delightful note of freshness.

German Egg And Apple Salad Recipe Ingredients

• Eggs: High in protein, provide satiety and essential nutrients.
• Apples: Add a tart sweetness, rich in fiber, and aid digestion.
• Red Onion: Offers a mild spicy kick and contains antioxidants.
• Lemon Juice: Provides tangy freshness and boosts vitamin C intake.
• Mayonnaise: Creamy texture, adds richness, and binds the salad.
• Dijon Mustard: Adds a spicy depth and subtle sharpness to flavor.
• Parsley: Freshens the dish, rich in vitamins and antioxidants.
• Chives: Mild onion flavor, adds color and nutrients.

German Egg And Apple Salad Recipe Ingredient Quantities

• 4 large eggs
• 2 medium-sized apples, preferably Granny Smith or similar tart variety
• 1 small red onion
• 1 tablespoon fresh lemon juice
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• Salt and pepper to taste
• 1 tablespoon chopped fresh parsley (optional)
• 1 tablespoon chopped fresh chives (optional)

How to Make this German Egg And Apple Salad Recipe

1. Start by placing 4 large eggs in a saucepan. Cover the eggs with water and bring the water to a boil. When the water reaches a full, rolling boil, reduce the heat to low and simmer the eggs for 10 minutes. When the timer goes off, use a slotted spoon or tongs to transfer the eggs to a bowl of cold water to stop them from cooking any further. After a few minutes, take the eggs out of the water, peel them, and chop them roughly.

2. As the eggs cool, take the 2 medium-sized apples and peel and core them. Proceed to cut the apples into small, bite-sized pieces. These apple pieces go into a bowl, where you drizzle them with 1 tablespoon of fresh lemon juice. This step with the lemon juice is especially necessary for preventing browning.

3. Chop finely the small red onion and add it to the bowl with the apples.

4. In another small bowl, blend together 1/4 cup mayonnaise and 1 tablespoon Dijon mustard. Stir until the mixture is smooth.

5. Include the eggs in the bowl that contains chopped apples and onions.

6. Put the mixture of mayonnaise and mustard over the mixture of egg, apple, and onion. Toss gently until everything is well-coated.

7. Add salt and pepper to taste, and then mix the salad thoroughly to ensure the seasoning is distributed evenly.

8. To add an extra touch of flavor, stir in 1 tablespoon each of chopped fresh parsley and chopped fresh chives. The result is a subtly nuanced dish with a hint of the kind of freshness you expect from some fancy bistro.

9. Put the salad in the fridge for at least 30 minutes, preferably longer, for the flavors to really come together.

10. Present the salad in the role of a side dish or perhaps a light lunch. If you like, you can use the extra herbs with which you’ve been provided as a garnish. Enjoy!

German Egg And Apple Salad Recipe Equipment Needed

1. Saucepan
2. Slotted spoon or tongs
3. Bowl for cold water
4. Peeler
5. Sharp knife
6. Cutting board
7. Medium bowl for mixing apples and onion
8. Small bowl for mixing mayonnaise and mustard
9. Mixing spoon or spatula
10. Measuring spoons
11. Measuring cup
12. Refrigerator for chilling

FAQ

• What type of apples should I use?For this salad, the apples should be of the tart variety, like Granny Smith, to best balance the flavors.
• Can I prepare this salad in advance?Definitely, you can make it a couple of hours before serving. Just remember to pop it in the fridge and eat it within a day for best results.
• Is there a substitute for mayonnaise?Greek yogurt can replace mayonnaise if you’re looking for a lighter option. You might find that you need to adjust the seasoning because yogurt, while tangy, doesn’t have the same flavor profile as mayonnaise.
• How should the eggs be cooked?Boil the eggs hard, allow them to cool, and then peel and chop them. Mix the eggs into the salad.
• Can I add other ingredients?Absolutely, you can toss in ingredients like diced celery or walnuts to give it added crunch and places to explore flavor-wise. And hey, that’s a pretty great tip for pretty much any dish.
• What is the best way to chop the ingredients?Cut the apples and onion into small, even-sized pieces so they distribute well throughout the dish. For cutting the eggs, use a medium-sized chop. This allows the eggs to retain their integrity and gives the dish a nice texture.
• Can I omit the mustard?Omit it for a milder flavor. Mustard adds a lovely depth to the dressing.

German Egg And Apple Salad Recipe Substitutions and Variations

Pears or a sweeter apple variety like Fuji can stand in for apples when you want a different flavor profile.
Red onion: Substitute with green onions or shallots for a less intense flavor.
Lemon juice: Substitute with apple cider vinegar for a somewhat varied acidic flavor.
Mayonnaise: Use Greek yogurt or sour cream for a lighter version.
Whole grain mustard or yellow mustard can be used as a substitute for Dijon mustard, offering a milder flavor.

Pro Tips

1. Apple Selection While Granny Smith apples are recommended, if you’re looking for a slightly different flavor, try using a Honeycrisp or Fuji apple. These varieties offer a sweetness that can provide a nice balance to the tartness, depending on your taste preference.

2. Egg Timing For perfectly cooked eggs, start by placing them in cold water and then bringing them to a boil. Once boiling, cover with a lid, remove from heat, and let them sit for 9-11 minutes. This method can help prevent overcooking and results in a creamy yolk.

3. Onion Preparation To mellow the sharpness of the red onion, soak the chopped onions in ice-cold water for about 10 minutes before adding them to the salad. This enhances the flavor without the overwhelming onion taste.

4. Lemon Juice Blending Consider mixing the lemon juice directly with the mayonnaise and mustard for a more uniform distribution of acidity in the dressing. This can enhance the tangy flavor profile of the overall dish.

5. Herb Enhancement If using parsley and chives, lightly bruise them with the back of a spoon before chopping. This releases their essential oils, intensifying their flavor in the salad.