'Eiersalat' German Egg Salad with Apples & Pickles

• servings: 4 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

6 large hard-boiled eggs

½ of a large crisp apple or 1 small apple, diced ( (about 1 cup, diced))

2 pickles, diced small ( (about ½ cup, diced))

1 green onion/scallion or 2-3 tablespoons chives, finely sliced ((or 1-2 tablespoons finely diced regular onion))

¼ cup (60ml) good quality mayonnaise ((not Miracle Whip))

1 teaspoon lemon juice or vinegar

1 teaspoon German mustard or dijon mustard, (optional)

¼ teaspoon fine sea salt

¼ teaspoon pepper

Directions

Boil the eggs (see link for easy-peel method* below), chill them in cold water, then peel them.

Dice the boiled eggs, apple, and pickles into pea-sized chunks. Finely slice the green onion. Combine them in a bowl and add the rest of the ingredients. Add more salt and pepper to taste if desired.

Serve on bread, open-faced or in closed sandwiches, with crackers, as a side salad for picnics and barbecues, or as a side dish with boiled German frankfurters and a crusty roll.

Serves 4.