Egg Salad with Dill Recipe

If you’re searching for a lunchtime classic with a twist, Egg Salad with Dill will become your new go-to. This creamy, tangy, herb-flecked dish is all about balancing bright flavors and luscious texture, thanks to a perfect marriage of tender eggs, Greek yogurt, a pop of Dijon, and fresh, aromatic dill. Whether you’re making sandwiches for friends or prepping easy snacks for the week, this recipe delivers the comfort of tradition while feeling fresh and new every time you serve it. Get ready to crave seconds!

Ingredients You’ll Need

With just a handful of ingredients, each plays a vital part in building both the flavor and texture of your Egg Salad with Dill. Don’t skip the add-ins—they give this egg salad its signature color and zing!

• Hard-boiled eggs: The base of the salad—using both whole eggs and extra whites keeps the mixture creamy but light.
• Plain Greek yogurt: Adds healthy creaminess and tang, making the salad luscious without too much heaviness.
• Mayonnaise: Just a bit provides richness and that classic egg salad flavor.
• Dijon mustard: Gives a gentle, savory sharpness that wakes up the other flavors.
• Fresh dill: The star herb, offering distinctive brightness and a fresh, springy accent.
• Fresh chives: A subtle onion note that keeps the salad lively and well-balanced.
• Salt: Enhances all the other flavors—adjust to taste!
• Black pepper: Adds subtle warmth and depth.
• Paprika: Just a pinch for a hint of color and gentle smoky flavor.
• Fresh lemon juice (optional): Brings a burst of brightness and helps the dill shine even more.

How to Make Egg Salad with Dill

Step 1: Prepare and Chop the Eggs

Start by cooking your eggs until perfectly hard-boiled—don’t rush this part, as it gives your salad the right texture. Once cooled, peel all six eggs. Then, slice four eggs in half, remove and discard (or save!) the yolks from those, and chop the remaining whites and two whole eggs into small, even pieces. Place them in a medium bowl, and admire those beautiful white and yellow bits—a sign of good things to come!

Step 2: Mix in Creamy Ingredients and Herbs

In your bowl of chopped eggs and whites, add the Greek yogurt, mayonnaise, Dijon mustard, fresh dill, and chives. This is where Egg Salad with Dill gets its creamy, tangy character and fresh green flecks. Mix gently with a fork or spoon until everything is evenly coated and you see little pops of herbs and color throughout.

Step 3: Season and Adjust

Season your mixture generously with salt, black pepper, paprika, and, if you want even more brightness, a splash of lemon juice. Stir once more, then taste and adjust. Extra dill or chives? Why not! Another pinch of salt or a squeeze of lemon might be just what your tastebuds need.

Step 4: Serve or Chill

Now your Egg Salad with Dill is ready! You can serve it up immediately, or let it chill in the refrigerator for an hour or two to let the flavors meld (some say it’s even better that way). Enjoy in sandwiches, atop toast, on crackers, or as a vibrant protein-packed salad topping.

How to Serve Egg Salad with Dill

Garnishes

Garnishing is your chance to get creative—sprinkle extra fresh dill or finely chopped chives over the top for extra color. A dusting of paprika or even sliced radishes can also add a lovely finishing touch, transforming a simple bowl of Egg Salad with Dill into a beautiful centerpiece for your table.

Side Dishes

This versatile salad pairs beautifully with crunchy vegetables, crisp greens, or even a warm soup. Consider serving it alongside a tangy tomato salad, herby potato wedges, or a handful of salty kettle chips for texture contrast. The possibilities truly make lunchtime feel like a feast!

Creative Ways to Present

Try serving Egg Salad with Dill in lettuce cups for a fresh twist, or pile it high on toasted bagels, English muffins, or fluffy sourdough slices. For something extra-cute at gatherings, dollop spoonfuls onto cucumber rounds or tuck into mini pita pockets. It’s as portable as it is tasty!

Make Ahead and Storage

Storing Leftovers

Got leftovers? Pop your Egg Salad with Dill into an airtight container and refrigerate. It keeps beautifully for up to five days, making it fantastic for meal prepping lunches or snacking. Just give it a gentle stir before serving to redistribute the dressing and herbs.

Freezing

Freezing isn’t recommended for this recipe since the creamy ingredients and eggs can get watery or take on a strange texture after thawing. For best flavor and freshness, enjoy your Egg Salad with Dill straight from the fridge.

Reheating

Skip the reheating for this one—Egg Salad with Dill is meant to be enjoyed cold or at room temperature. Simply scoop and serve whenever cravings strike, no warming needed!

FAQs

Can I use dried dill instead of fresh dill?

Fresh dill truly makes Egg Salad with Dill stand out, but if you only have dried, you can use it in a pinch. Use about one-third the quantity and let the salad sit a little longer so the flavor infuses, knowing the taste will be softer than with fresh herbs.

What’s the best way to hard-boil eggs for this recipe?

For bright yellow yolks and no green ring, place eggs in cold water, bring just to a boil, then cover and remove from heat. Let stand for about 10–12 minutes, then cool quickly in ice water. They’ll peel easily and be just the right texture for Egg Salad with Dill.

Can I make this recipe dairy free?

Absolutely! Just use your favorite dairy-free yogurt in place of Greek yogurt and check your mayonnaise ingredients. The result is still creamy and flavorful, delivering all the best qualities of Egg Salad with Dill.

How can I make it healthier?

Opt for low-fat or nonfat Greek yogurt, reduce or omit the mayonnaise, and use extra egg whites in place of some yolks. The finished Egg Salad with Dill will be lighter but just as satisfying, especially with all those zesty herbs.

Is this Egg Salad with Dill kid friendly?

It’s usually a hit with kids! If your little ones are sensitive to tangy flavors or strong herbs, you can scale back the mustard or dill just a little. It makes a great lunchbox addition or after-school snack.

Final Thoughts

Egg Salad with Dill is more than just a quick meal—it’s a vibrant, satisfying, and endlessly adaptable dish you’ll want to make again and again. Give it a try, and don’t be surprised if you start craving it for lunch every week!

Print