Egg Salad with Dill

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!

This great recipe is 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 - Hard-boiled eggs can be purchased from the refrigerated section of your grocery store. However, it is very easy to make your own hard-boiled eggs.
• 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
• White Onion - White onion has a great crunch, but a sweet onion can be substituted. Avoid red onion for this dish, as the pungent flavor can quickly overwhelm the other ingredients.
• Fresh dill - Dried dill can be substituted, but it will have a more muted flavor.
• Smoked paprika - 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.
• Fresh chives - Chives or green onion will add another herbal component that nicely complements the dill.
• Fresh parsley

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 raches a rolling boil, then shut it off and let the eggs sit for 14 minutes. Remove the eggs and shock them in an ice water bath, which will help make them easy to peel.

Peel and chop eggs, and then mix all of the ingredients together in a mixing bowl. 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 leftovers

You will want to store any leftover egg salad in an airtight container in your refrigerator or cover it in plastic wrap. Otherwise, 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 it should be enjoyed within this time frame.

This recipe was originally published on November 13, 2020.

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