Dinner

Creamy Egg Salad with Dill and Dijon Recipe

Bylina moretti January 28, 2026January 28, 2026

Introduction

Egg salad is a classic, creamy, and satisfying dish perfect for quick lunches or light dinners. This recipe balances tender hard-boiled eggs with flavorful seasonings for a crowd-pleasing result.

A close-up view of a two-layer egg salad sandwich stacked on a white marbled surface, featuring soft white bread with crusts visible on top and bottom edges. Between the bread slices, there is a thick layer of creamy yellow egg salad mixed with small white chunks of egg and pale green bits of celery and herbs. At the very bottom, fresh green lettuce leaves peek out, adding a leafy texture. The sandwich is cut in half and stacked with one half leaning against the other, while two orange tomatoes are softly blurred in the white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 hard-boiled eggs
3/4 cup light mayonnaise (or full fat)
1 celery stalk, diced small
1 teaspoon dill weed
1 teaspoon dijon mustard
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon table salt
1/4 teaspoon black pepper
1/4 teaspoon paprika

Instructions

Step 1: To hard boil eggs, place them in a single layer in a saucepan and cover completely with water. Bring to a vigorous boil, then turn off the heat, cover the pan, and let sit for 12 minutes. Transfer eggs to a bowl of ice water and chill for 5 minutes.
Step 2: Peel the eggs and separate the yolks from the whites. Chop the egg whites into small pieces.
Step 3: In a small bowl, whisk together the egg yolks, mayonnaise, diced celery, dill weed, dijon mustard, onion powder, garlic powder, salt, black pepper, and paprika until smooth and creamy. Taste and adjust seasoning if needed.
Step 4: Gently fold the chopped egg whites into the creamy yolk mixture. Serve on buns with lettuce and sliced tomatoes, or enjoy on its own.

Tips & Variations

For added crunch, try mixing in finely chopped red onion or pickles.
Swap dill weed for fresh herbs like chives or parsley for a brighter flavor.
Use Greek yogurt instead of mayonnaise for a lighter, tangier option.
To make it extra creamy, mash some of the egg whites along with the yolks before mixing.

Storage

Store egg salad in an airtight container in the refrigerator for up to 3 days. Keep chilled and avoid leaving it at room temperature for more than two hours. When ready to eat, you can serve it cold or let it sit out for a few minutes to slightly warm to room temperature. Stir well before serving if it has been stored.

How to Serve

A close-up of a two-layer sandwich cut in half and stacked, showing soft white bread with a light, airy texture and golden brown crust. Between the slices, a creamy egg salad filling with visible chunks of boiled egg, green celery pieces, and light yellow mayo mixed with herbs is piled thickly. A fresh green lettuce leaf sits at the bottom layer under the egg salad, adding a crisp texture and bright color. The sandwich rests on a white marbled surface with blurred orange tomatoes in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw eggs for this recipe?

No, this recipe requires hard-boiled eggs for safety and texture. Raw eggs are not suitable for egg salad.

How can I make my egg salad less dry?

If your egg salad feels dry, add a little more mayonnaise or a splash of milk to reach your desired creaminess. Adjust seasonings after adding extra liquid.