Best German Egg Salad with Capers
Learn how to make this simple yet delicious German egg salad with a delightful crunch and texture, courtesy of my father-in-law, Gerhard. Made with hard-boiled eggs, homemade dill pickles, pickle brine, capers, cheese, mustard, mayo, miracle whip, and dill, it's perfect for family gatherings or as a light meal.
Servings: 4 Servings
Equipment
- Large bowl
- Cutting board
- Knife and spoon
Ingredients
- 8 hard-boiled eggs , cooled
- 3 dill pickles , large
- salt and freshly ground pepper to taste
- 1 teaspoon capers
- ½ teaspoon yellow mustard , mild
- 2 tablespoons mayonnaise
- 2 tablespoons Miracle whip
- 3 tablespoons pickle brine
- 1 teaspoon sunflower oil
- 1 tablespoon white wine vinegar
- 1 teaspoon fresh dill finely chopped
- 70 g (2.5 oz) Gouda or Emmental cheese
Instructions
- Peel boiled eggs, cut into pieces and place in an empty bowl.
- Finely chop the pickled cucumbers and add them to the bowl with the eggs. Cut cheese into small cubes and add to egg mixture.
- Add mayonnaise, followed by Miracle Whip, pickle brine, oil, vinegar and capers and mix well.
- Now stir in mustard, followed by dill. Season with a pinch of salt and freshly ground pepper.
- Let the salad steep for at least an hour. Enjoy it with bread, baguette, or just like that, on its own.