Curry Eiersalat: Light German Egg Salad With Curry & Apples
This Curry Eiersalat is not your everyday egg salad. It’s fresh and different, featuring yogurt in the dressing to make it lighter, lots of crisp apples and warming curry spice. It’s the perfect treat for your upcoming Easter brunch.
About this Recipe
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I am a HUGE egg fanatic. I could eat them 3 times a day if my husband was onboard with that, but unfortunately he is not as crazy about eggs as I am. 😉 He did however really like this Eiersalat or German egg salad, which has so much flavor to it that the eggs themselves aren’t as overwhelming. The yogurt really helps lighten the dressing, which is very simple to make. The curry adds a warmth and depth that goes perfectly with the wedged eggs, and the apple adds a crisp texture and unique freshness to it. Overall, I think this is an egg-celent salad that goes perfect on whole grain toast as a sandwich (maybe with some ham and bacon slices?) or on baguette rounds for appetizers. Your Easter brunch guests would also be very happy to see this served in lieu of the oh so typical deviled eggs. You could also serve these on thick-cut cucumber slices for a gluten free and low carb version.
Ingredients For Frikadellen
- 3 eggs
- 3 Tbsp mayonnaise
- 3 Tbsp yogurt (I used 2 percent Greek yogurt)
- 1 tsp curry powder
- 1/4 tsp paprika powder
- salt & pepper
- 1 pinch sugar
- 1 small, sour apple (I like using Granny Smith)
- 2 green onions
- Boiling Your Eggs: To get the perfect boiled egg without the shell cracking, it’s important to put cold eggs into a pot and fill with warm water. Then bring the water to a boil and boil for 10 minutes before draining and running cold water over them. For a little softer yolk, boil for 8 minutes instead.
- Peeling The Eggs: Peel the eggs right after running cold water over them to ensure the peel comes off easy.
- Slicing The Eggs: It’s easiest and cleanest to use an egg wedger. A pretty common tool to have in a German household.
German Easter Recipes
Curry Eiersalat Essentials
Curry Eiersalat Step By Step Instructions
Boil the eggs, peel them and allow them to cool (best to follow my tips on boiling them – next to ingredient list).
Wash, core and quarter the apple, leaving the skin on. Then thinly slice short ways. Clean the green onions and cut into thin rings.
Whisk together mayo, yogurt, curry and paprika, then season with salt, pepper and sugar to taste. Stir in the apples and green and white pieces of the green onion, reserving some for garnish.
Cut each egg into 6 wedges (cleanest results using this egg wedger) and carefully fold in with the apple mixture.
Serve garnished with green onion bits, bacon bits, radishes, tomatoes and/or whatever else sounds good to you.
I felt like something light and refreshing to go along with the creamy, spiced egg salad, cleansing your palate in between each bite.
This spritzer is a simple combination of ice cubes topped with 3 ounces of Schladerer Himbeer raspberry brandy made from hand-picked forest raspberries, and topped off with sparkling water. It’s then garnished with crushed, fresh fruit and fresh mint to give it even more freshness. Check to see where Schladerer is available in your area.
It’s white asparagus season yet again! You will NOT want to miss this next recipe.. it’s as delicious as beautiful and will be a total showstopper at your next brunch outing. Make sure to subscribe to my blog now, so you’re not missing out when my asparagus quiche post goes live!
I received compensation from Niche Import Co. in exchange for writing this post. Although this post is sponsored, all opinions, thoughts and recipes are my own. This post contains affiliate links, which means that I may be compensated if you click certain links.