Crafting egg salad with dill gives this classic dish an herbal upgrade. This simple recipe is perfect for sandwiches or enjoying on its own for an easy lunch. Best of all it is ready in just a couple of minutes!
What is it?
Egg salad with dill is an easy dish made with a mixture of hard-boiled eggs, onion, and celery, in a creamy dressing spiked with tangy Dijon mustard and vinegar. The vibrant flavor of fresh dillweed infuses each delicious bite.
Ingredients & Substitutions
- 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.
- Mayonnaise - Plain Greek yogurt can be substituted for less calories.
- Dijon mustard - Yellow mustard is a fine substitution.
- White vinegar - Lemon juice can be substituted.
- 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. Dried dill can be substituted, but will have a more muted flavor.
- Smoked paprika - Adds a nice smoky contrast, but regular paprika can be substituted.
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.
- Fresh chives - Chives or green onion 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
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.
Peel and chop eggs and then mix all of the ingredients together in a mixing 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 this dill-infused egg salad is on its own, however, my favorite way is as egg salad sandwiches. 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 any leftover egg salad in an airtight container in your refrigerator or it will pick up odors and off-flavors that can degrade the flavor. Since it is a mayo-based salad, it should not stay at room temperature longer than 2 hours. Expect your egg salad to stay fresh for 3-5 days, and should be enjoyed within the time frame.
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Egg Salad with Dill
- Combine mayo, mustard, vinegar, celery, onion, dill, and paprika in a large 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.
This recipe was originally published on November 13, 2020.