Schinken Käse Eier Salat Recipe- German Ham Cheese Egg Salad
German meat and cheese salads sometimes confuse people. How can meat and cheese be a SALAD? It just is. (Think Chicken Salad, but without the chicken and celery.) There with so many different versions, you can pick a favorite or sample them all. I got this recipe for Schinken Käse Eier Salat (Ham Cheese Egg salad) comes from a friend of my cousin who served it at an Easter Brunch. It’s a variation on a Wurst Salat, which is normally made with a sliced Cervelat sausage. Don’t confuse it with Fleischsalat (Meat Salad), which is made with a mayo base instead of oil and vinegar (you’ll find an easy recipe for Fleish Salat in my cookbook – Easy German Cookbook). Once you’ve tried this savory combination of cheese, cooked ham, herbs, and boiled eggs in a tangy vinaigrette, you will know why they are such a popular dish in Germany.
While the dish makes an excellent addition to Easter Brunch, it’s absolutely PERFECT for hot evenings when you don’t want to heat up the kitchen. The only cooking required is boiling a few eggs. Serve on a bed of lettuce, or with slices of bread. (My guy skiped both and ate it straight out of the bowl once I finished photographing…) The recipe also takes care of Easter leftovers, using up all those pretty hard-boiled eggs. And it’s perfect to pack along on a picnic. Seriously, Schinken, Käse, Ei Salat works for brunch, picnics, as a party appetizer, dinner on hot summer evenings, a quick meal on “I don’t feel like cooking” days, (and I believe this falls into the Keto lifestyle too)….
You are going to want to keep this versatile recipe in your back pocket.
Schinken, Käse, Eier Salat- German Ham, Cheese, and Egg Salad
Because the German Recipe uses Koch Schinken, I just use a simple Black Forest ham from the Deli. For the cheese, I prefer a Gouda, because it’s not that assertive… but if you want more punch, go ahead and use Emmentaler or Swiss cheese. You can slice the cheese from the Gouda wedge… or buy pre-sliced cheese. You can even cut the cheese into little chunks. Up to you. (Along those lines, you can cut leftover ham into little chunks too…)
Fresh herbs… especially Dill and Chives add such a wonderful fresh flavor, do what you can to use fresh. (My mother always had chives growing in a pot outside the kitchen door… and I kept the habit since they add nice flavor to everything from salads to scrambled eggs). Yes, dried herbs will obviously work in a pinch. Maybe let the dressing sit for a bit to soften them up before tossing the salad.
And here is where you can get creative…. Vegetables.
Usually I slice in radishes, because I like the bitter crunch. This week my store sold teeny tiny tomatoes on sale… super cute! How could I pass that up? But quartered cherry tomatoes work just fine (it will add more moisture… maybe let them drip in a strainer before adding to the salad if not eating right away). You can also add diced cucumbers and/or diced red or yellow bell pepper. You can even toss in canned or frozen corn, maybe even green onion. Go once through the vegetable garden if you like.
Schinken Käse Eier Salat keeps well in the refrigerator overnight.
Find more classic German Recipes in my Easy German Cookbook
Simple Step by Step
Slice the Ham
Slice the Cheese
Ham and Cheese go into the Mixing Bowl
Fresh herbs are Best
Mix dressing and toss with Ham and Cheese
Add your Vegetables and toss again
Put on serving plate or bowl… surround by quartered hard boiled eggs.
Drizzle more dressing on the eggs. (Either the reserved dressing, or the dressing that collected at the bottom of the mixing bowl)
Serve on a bed of lettuce if you like…