Crafting egg salad with dill gives this classic dish an herbal upgrade. Perfect for sandwiches or enjoying on its own. Best of all it is ready in just a couple of minutes!
Ingredients You'll Need
- Eggs - These need to be hard-boiled.
- Mayonnaise - Store-bought is great, but bonus points if you make your own mayo.
- Dijon mustard - Again, anything from the store is fine, but you can make your own great-tasting homemade dijon as well.
- White vinegar - Vinegar adds a clean-tasting acidity to the dish.
- Celery - Celery fortifies the herbal flavor and adds a satisfying crunch.
- White Onion - White onion has a great crunch, but a sweet onion can be substituted. I would stay away from red onions for this dish, as their pungent flavor can quickly overwhelm the other ingredients.
- Fresh dill - Check out how to use dill for more tips on getting the most from this fresh herb.
- Smoked paprika - Adds a nice smoky contrast, but regular paprika can be substituted.
The best way to boil eggs
If you want to cheat, hard-boiled eggs can be purchased from the refrigerated section of your grocery store. However, hard-boiled are pretty effortless to make. Best of all, even if you mangle them while peeling off the shell, no one is going to know because they will be chopped up for this salad.
Boil your eggs in a large pot with enough cold water to cover the eggs. Cover the pot with a lid and set the heat to high until the water begins to boil, then shut it off and let the eggs sit for 14 minutes. Remove the eggs and shock them in ice water, which will help make them easy to peel.
To get the best hard-boiled eggs I recommend using eggs that are at least a week old. Adding salt and vinegar to your pot will also prevent the shells from cracking during cooking. For more tips, check out my write-up on How to Boil Eggs.
Other ingredients you can add
- Dill pickles - If you want to add a pickled twist to this egg salad, swap out the celery for chopped dill pickles instead.
- Pickle brine - Replace the vinegar with pickle brine.
- Green olives - Olives add even more briney goodness.
- Chives - Chives will add another herbal component that nicely complements the dill.
- Green onions - Green onions are a good substitute for chives.
- Parsley - Mild in flavor, but a nice match for dill.
How to make it
Egg salad is simple to make. The eggs get chopped up and everything is mixed together in a bowl. It is easy as that. The flavor improves if you let it meld in the refrigerator for a couple of hours, but this is optional.
How to serve it
The easiest way to enjoy my dill infused egg salad is on its own, however, my favorite way is as an egg salad sandwich. A toasted onion roll is a phenomenal choice, but a couple of slices of toasted white bread is great in its simplicity. Regardless of the choice of bread, I highly recommend toasting it. Alternatively, if you would prefer to avoid bread, a simple lettuce wrap is a tasty solution.
How to store egg salad
You will want to store this in an air-tight container in your refrigerator or it will pick up odors and off-flavors that can degrade the flavor. Expect your egg salad to stay fresh for 3-5 days, and should be enjoyed within the time frame.
Can egg salad be frozen
No, don't do it! You will completely ruin the texture and flavor of the dish. Some foods just don't do well being frozen and egg salad is certainly one of them.
More ways to enjoy egg salad
- Classic egg salad - A tried and true favorite!
- Healthy Egg Salad - Substitute creamy avocado rather than using mayo!
- Spicy egg salad - Smoky chipotles infuse every bite with flavor!
Egg Salad with Dill
- 8 hard boil eggs
- ½ cup mayonnaise
- 1 teaspoon dijon mustard
- 1 teaspoon white vinegar
- ¼ cup diced celery
- 2 tablespoons minced onion
- 2 tablespoons chopped dill
- ¼ teaspoon smoked paprika
- Combine mayo, mustard, vinegar, celery, onion, dill, and paprika in a bowl and mix to combine.
- Chop the hard boiled eggs into ½" pieces and add to the bowl. Gently stir to evenly coat with the dressing.
- Serve immediately, or let the flavors meld in the refrigerator for a couple hours prior to serving.
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