German Eiersalat by My Dinner

Ingredients

• 8 large eggs
• 1/2 cup mayonnaise
• 1 medium crisp apple (such as granny smith), peeled and finely diced
• 2 tbsp dill pickles, finely chopped
• 1 tbsp dijon mustard
• 1 tbsp pickle brine
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper

Instructions

1. Place eggs in a pot of cold water and bring to a boil; cook for 9 minutes for hard-boiled eggs, then immediately transfer to an ice bath.
2. Peel the cooled eggs and chop them into bite-sized pieces, keeping the yolks and whites together
3. Combine mayonnaise, Dijon mustard, and pickle brine in a large mixing bowl until smooth.
4. Fold in the chopped eggs, diced apples, and chopped pickles until evenly coated.
5. Season with salt and pepper, then chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.