If you’re looking for a simple, creamy, and delicious egg salad, this Egg Salad with Dill is the perfect choice! Made with hard-boiled eggs, fresh dill, and a light, tangy dressing, this classic dish is easy to prepare and perfect for sandwiches, wraps, or even as a salad topping.
The addition of fresh dill gives this egg salad a bright, herby flavor that takes it to the next level! Whether you’re meal prepping for the week, making a quick lunch, or looking for a protein-packed snack, this egg salad is a must-try.
Ingredients for Egg Salad with Dill
the Egg Salad:
- 6 large eggs, hard-boiled and chopped
- ¼ cup mayonnaise (or Greek yogurt for a lighter option)
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice (or apple cider vinegar)
- 2 tablespoons fresh dill, chopped
- 1 tablespoon red onion, finely diced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder (optional, for extra flavor)
Garnishing & Serving (Optional):
- Extra fresh dill
- Sliced avocado
- Lettuce leaves or sandwich bread
- Crackers for dipping
Kitchen Equipment Needed
- Medium mixing bowl
- Fork or potato masher
- Cutting board and knife
Step-by-Step Instructions
1. Hard-Boil the Eggs
- Place eggs in a saucepan and cover with cold water.
- Bring to a boil, then cover and remove from heat. Let sit for 10-12 minutes.
- Drain and transfer eggs to an ice bath to cool for 5 minutes.
- Peel and chop the eggs into small pieces.
2. Make the Dressing
- In a medium bowl, whisk together mayonnaise, Dijon mustard, lemon juice, salt, black pepper, and garlic powder (if using).
3. Assemble the Egg Salad
- Add chopped eggs, red onion, and fresh dill to the dressing.
- Gently mix until well combined and creamy.
4. Serve & Enjoy!
- Serve on toasted bread, in a lettuce wrap, or with crackers.
- Garnish with extra fresh dill or sliced avocado for added freshness.
Expert Tips for the Best Egg Salad with Dill
Use fresh dill – It makes a huge difference in flavor!
Chill before serving – Letting it sit for 30 minutes allows flavors to meld.
Mash eggs to your desired texture – For a chunkier salad, chop eggs finely; for a smoother texture, mash them slightly.
Common Mistakes to Avoid
Overcooking the eggs – This can cause a rubbery texture.
Skipping the ice bath – It helps prevent the greenish-gray ring around the yolks.
Using too much mayo – Start with less and add more as needed.
Serving and Presentation Ideas
- Serve on whole wheat toast or in a croissant for a delicious sandwich.
- Spoon over a bed of greens for a protein-packed salad.
- Enjoy with crackers, pita chips, or cucumber slices for a light snack.
How to Store & Reheat Leftovers
Storage:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating:
- No need to reheat! Enjoy cold or at room temperature.
Freezing:
- Not recommended, as the texture may become watery.
Variations and Substitutions
- Make it dairy-free – Use avocado instead of mayo for a creamy alternative.
- Add crunch – Mix in chopped celery or pickles.
- Make it spicy – Add a pinch of cayenne or hot sauce.
What to Serve with Egg Salad with Dill
- Fresh fruit or a side salad
- A cup of soup (tomato or vegetable pairs well)
- Sweet potato fries or roasted veggies
Frequently Asked Questions (FAQ)
Can I make egg salad ahead of time?
Yes! It actually tastes better after chilling for a few hours.
What can I use instead of mayonnaise?
Greek yogurt, mashed avocado, or hummus are great alternatives.
Can I use dried dill instead of fresh?
Yes, but use ½ teaspoon dried dill instead of fresh.
Conclusion
This Egg Salad with Dill is light, creamy, and packed with fresh flavor, making it a perfect meal for lunch, meal prep, or a quick snack. Whether you enjoy it in a sandwich, wrap, or on its own, this easy egg salad recipe is a must-try for any egg lover!
Try it today and let us know how it turned out! Don’t forget to subscribe for more easy and delicious recipes!
Calories Per Serving
Approximate Calories: 220 kcal per serving (based on 4 servings).
Preparation Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Serves: 4
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Egg Salad with Dill – Creamy, Fresh & Flavorful!
- Total Time: 22 minutes
Description
This Egg Salad with Dill is creamy, flavorful, and perfect for sandwiches, wraps, or meal prep! A quick and easy lunch idea!
Ingredients
For the Egg Salad:
- 6 large eggs, hard-boiled and chopped
- ¼ cup mayonnaise (or Greek yogurt for a lighter option)
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice (or apple cider vinegar)
- 2 tablespoons fresh dill, chopped
- 1 tablespoon red onion, finely diced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder (optional, for extra flavor)
For Garnishing & Serving (Optional):
- Extra fresh dill
- Sliced avocado
- Lettuce leaves or sandwich bread
- Crackers for dipping
Instructions
1. Hard-Boil the Eggs
- Place eggs in a saucepan and cover with cold water.
- Bring to a boil, then cover and remove from heat. Let sit for 10-12 minutes.
- Drain and transfer eggs to an ice bath to cool for 5 minutes.
- Peel and chop the eggs into small pieces.
2. Make the Dressing
- In a medium bowl, whisk together mayonnaise, Dijon mustard, lemon juice, salt, black pepper, and garlic powder (if using).
3. Assemble the Egg Salad
- Add chopped eggs, red onion, and fresh dill to the dressing.
- Gently mix until well combined and creamy.
4. Serve & Enjoy!
- Serve on toasted bread, in a lettuce wrap, or with crackers.
- Garnish with extra fresh dill or sliced avocado for added freshness.
Notes
✔ Use fresh dill – It makes a huge difference in flavor!
✔ Chill before serving – Letting it sit for 30 minutes allows flavors to meld.
✔ Mash eggs to your desired texture – For a chunkier salad, chop eggs finely; for a smoother texture, mash them slightly.
- Prep Time: 10
- Cook Time: 12
- Category: DINNER
- Cuisine: AMERICAN
Nutrition
- Serving Size: 4
- Calories: 220