📍 Where this dish comes from: Heidelberg · Heidelberg Castle
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Discover the history of this region →
The German version of the deviled egg — Gefüllte Eier — is traditionally sharper and more assertive than its American cousin, relying heavily on German mustard and the briny tartness of gherkin pickles rather than sweet relish. The result is a more complex, more savoury mouthful — a Brotzeit staple that disappears from every plate within minutes — that pairs beautifully with cured meats and a cold German lager. They are completely addictive.
What You’ll Need
Servings: 4 servings
Calories: 185kcal
Ingredients
- 8 large eggs hard-boiled
- 3 tbsp German whole-grain mustard
- 2 tbsp mayonnaise
- 3 small gherkin pickles finely diced
- 1 tbsp pickle brine
- 1 tsp white wine vinegar
- 1 tsp fresh dill finely chopped
- Salt and white pepper
- Paprika and dill to garnish
Instructions
- Hard-boil eggs 10 min. Cool in iced water, then peel.
- Halve eggs. Scoop yolks into a bowl.
- Mash yolks with mustard, mayonnaise, pickle brine, and vinegar until smooth.
- Fold in diced gherkins and dill. Season with salt and white pepper.
- Pipe or spoon filling into egg white halves. Garnish with paprika and dill.
Nutrition
Serving: 1serving | Calories: 185kcal | Protein: 12g | Fat: 14g
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Health Benefits
- Egg yolks provide lutein and zeaxanthin, antioxidants studied for their role in eye health.
- Vinegar-brined gherkins contribute tang and crunch with minimal carbohydrates.
- Mustard seeds contain glucosinolates and selenium, compounds studied for their antioxidant properties.