This Dill Egg Salad is perfect for lunch! It's made with chopped hard boiled eggs tossed in a dressing made with lemon juice and fresh herbs.
This Lemon Dill Egg Salad has a chunky texture and is tossed in a bright and flavorful dressing. It's perfect served in a wrap, lettuce cups, or on a sandwich as a light meal.
I find that egg salad is one of those unglamorous dishes that you just have to have when the craving strikes. It's easy enough to prepare and makes for a satisfying light meal. Egg salad can be enjoyed on its own, as a snack served with crackers, stuffed into a wrap, or in a sandwich.
One of the reasons I enjoy egg salad is because you can customize the flavor any way you like. Eggs are incredibly versatile and tend to absorb whatever flavors are added to them. You can take the flavor profile of egg salad in any number of directions.
This version is made with hard boiled eggs that are roughly chopped and tossed in a creamy dressing made with mayo, Dijon mustard, lemon juice, and lots of fresh dill. The addition of the lemon and dill gives this dish a bit of freshness and bright flavor.
I love it served on toasted bread with some arugula and hearty greens. The lemon juice provides this egg salad with a nice acidity that's balanced with the herby, grassy flavor of the fresh dill.
Jump to:
- Which Herbs Are Best For Egg Salad?
- How To Make Hard Boiled Eggs
- Tips For Making Hard Boiled Eggs
- Ingredients For Dill Egg Salad
- How To Make Lemon Dill Dressing
- What Kind Of Mustard Is Best For Egg Salad?
- How To Make Egg Salad with Dill
- What To Serve With Fresh Dill Egg Salad
- How Long Does Egg Salad Last?
- Can It Be Made The Day Before?
- Dill Egg Salad
Which Herbs Are Best For Egg Salad?
I love to add fresh herbs to just about any dish and egg salad is no exception. Fresh herbs add so much flavor, freshness, and extra color to our cooking. They make a dish more visually appealing and help to balance out any heavy ingredients or flavors.
Fresh herbs are always a welcome addition to mayonnaise-based dressings and help to elevate dishes like potato salad, chicken salad, and chickpea salad.
We had a bumper crop of dill in our herb garden this summer, so I thought it the perfect addition to egg salad, which is a classic spring and summer dish.
Fresh dill has a mild anise (or licorice) flavor that's a bit citrusy, herbaceous, and slightly grassy. Dill adds an element of freshness to any dish. It's often used to make salads and salad dressings, seafood, roasted vegetables, and pickles.
If you don't care for dill, you can substitute any of these herbs to make this Dill Egg Salad:
- Chives
- Tarragon
- Parsley
- Fennel Fronds
Alternately, you can use a combination of fresh dill and any of the herbs mentioned above.
If you do not have fresh dill, you can substitute 1 tsp. of dried to for 1 Tbsp. of fresh dill. This recipe calls for 2 Tbsp. of fresh dill, which amounts to 2 tsp. of dried dill.
Love dill? Check out these recipes!
How To Make Hard Boiled Eggs
The process of making hard boiled eggs is pretty easy once you get the hang of it.
Hard boiled eggs are one of those things that can be enjoyed for breakfast, lunch, dinner, or as a snack and make a great addition to salads, soups, and grain bowls. They're a great item to have on hand.
- To make the hard boiled eggs, start by placing 12 eggs in a medium-sized pot and covering them with 1-2 inches of cold water (making sure the pot is large enough so that the eggs aren't crammed together).
- Place the pot (uncovered) on the stove top and bring the water to a boil. Once boiling, turn off the heat (keeping the pot on the same burner), cover the pot, and set a timer for 12 minutes.
- After 12 minutes, remove the eggs with a slotted spoon and place them into a bowl full of ice water. Allow the eggs to cool for 5 minutes or so.
- Once completely cooled, remove the eggs from the water and dry them with a towel.
Tips For Making Hard Boiled Eggs
- 12 minutes is the standard amount of time to cook hard boiled eggs. Leaving them on the heat longer than that may cause them to overcook, resulting in a green ring around the yolk and that characteristic "stinky egg" smell.
- I find that using eggs that are at least a week old are easier to peel than farm-fresh eggs. I normally opt for eggs that are as fresh as possible but the hard boiled version works well with older eggs (make sure that they are not so old that they are expired).
- Make sure to allow the cooked eggs to cool completely in the ice water before peeling. This stops the cooking process and prevents them from becoming overcooked.
Ingredients For Dill Egg Salad
This recipe only contains a few ingredients and still packs a lot of flavor.
Here's what you'll need to make it.
- 12 Eggs
- ⅓ cup Mayo
- 2 Tbsp. Dijon Mustard
- 2 Tbsp. Lemon Juice
- ¼ tsp. Garlic Powder
- ¼ tsp. Kosher Salt
- ⅛ tsp. Pepper
- 2 Tbsp. Fresh Dill (minced) (or 2 tsp. Dried Dill)
- Gluten Free Bread (or regular bread if not gluten free) (optional)
- Arugula or Hearty Greens of choice (optional)
How To Make Lemon Dill Dressing
The element that provides most of the flavor to this egg salad is the lemon dill dressing. It's easy to whip up and can be prepared while the eggs are cooking on the stove top.
The thing that gives this dressing its distinct flavor is the fresh dill. As mentioned, you can use a combination of dill and other fresh herbs of choice if you prefer. Alternately, you can substitute dried dill, but the flavor may not be quite as robust.
This dressing is also made with mayo, Dijon mustard, lemon juice, garlic powder, and kosher salt and pepper. The lemon juice gives it a bright flavor and the Dijon mustard provides a tangy kick.
- To make the dressing, start by mincing 2 Tbsp. of fresh dill.
- Combine ⅓ cup mayo, 2 Tbsp. Dijon mustard, 2 Tbsp. lemon juice, ¼ tsp. garlic powder, ¼ tsp. of kosher salt and ⅛ tsp. of pepper in a small bowl.
- Add the 2 Tbsp. of minced dill to the bowl.
- Whisk all of the ingredients with a fork or a small whisk until completely combined.
What Kind Of Mustard Is Best For Egg Salad?
I prefer Dijon mustard when making egg salad. It has a nice tangy flavor and smooth texture.
You can use a grainy mustard if you prefer that texture or a spicy mustard if you like your dressing with a spicy bite.
How To Make Egg Salad with Dill
The egg salad is ready to assemble once the eggs have been boiled and cooled and the dressing is prepared. All that's left is to peel and chop the eggs and then toss them in the dressing.
It's important to remember that some eggs peel more easily than others and that the process requires a bit of patience.
The texture of this Dill Egg Salad is chunky, so the eggs are chopped roughly once peeled. If you prefer a smoother texture, simply chop the eggs more finely or "mash" some of them before adding to the salad.
- To peel the eggs, lightly tap each one on a hard surface and peel the shells. Use your fingers to scrape the shell from the cooked egg and discard in the garbage or compost bin.
- Repeat with the remainder of the eggs.
- Once all of the shells are removed, place the eggs onto a cutting board and cut them into large chunks.
- Place the chopped eggs into a large bowl. Pour the dressing over the chopped eggs a bit at a time, stirring carefully with a large spoon.
- Repeat with the remainder of the dressing, stirring until all of the eggs are coated in the dressing.
- Garnish with some extra minced dill and black pepper.
What To Serve With Fresh Dill Egg Salad
The great thing about egg salad is that it can be served a number of different ways.
I love to serve this Dill Egg Salad as an open-face sandwich on toasted bread with some sliced tomatoes and arugula. You can also use spinach or greens of choice.
It can be served between two slices of bread as a regular sandwich or on top of one slice of bread as an open-faced sandwich. Egg salad is also great served in a wrap, or as a low-carb version in a lettuce cup, or it can simply be eaten as a snack with crackers.
Feel free to garnish with extra fresh dill, a squeeze of lemon juice, and a sprinkle of salt and pepper before serving.
Light meals like this one are perfect served alongside a fresh salad like this arugula tomato salad, green bean salad, pickled beet feta salad, marinated tomato salad, or snap pea salad.
Egg salad is great with a side of roasted vegetables like maple Dijon Brussels sprouts, garlic green beans, or Parmesan roasted cauliflower.
Of course, you can keep things easy and serve it with your favorite crunchy chips.
Looking for more lunch recipes? Don't miss these!
- Lemon Basil Chicken Salad
- Curried Chickpea Salad Sandwich
- Wild Rice Chicken Salad
- BLT with Lemon Basil Mayo
- Italian Quinoa Salad
How Long Does Egg Salad Last?
Leftover egg salad lasts 2-3 days stored in an airtight container in the fridge.
I do not recommend freezing egg salad.
Can It Be Made The Day Before?
Absolutely!
Feel free to make this egg salad the day before serving. Make sure to store it in an airtight container in the fridge. Do not leave it at room temperature overnight and instead keep it in the fridge so it stays fresh.
Be sure to stir before serving.
Love egg salad? Be sure to check out this Mustard Egg Salad!
Looking For More Egg Recipes? Don't Miss These!
Salad Olivier
Deviled Egg Potato Salad
Air Fryer Hard Boiled Eggs
Dill Egg Salad
Equipment
- Large Pot
- 2 Large Bowls
Ingredients
- 12 eggs
- ⅓ cup mayo
- 2 Tbsp. Dijon mustard
- 2 Tbsp. lemon juice
- ¼ tsp. garlic powder
- ¼ tsp. kosher salt
- ⅛ tsp. pepper
- 2 Tbsp. fresh dill
- gluten free bread for serving optional
- arugula or greens of choice for serving optional
Instructions
For The Hard Boiled Eggs:
- Place 12 eggs in a medium-large sized pot and cover them with 1-2 inches of cold water (making sure the pot is large enough so that the eggs aren't crammed together).
- Place the pot (uncovered) on the stove top and bring the water to a boil. Once boiling, turn off the heat (keeping the pot on the same burner), cover the pot, and set a timer for 12 minutes.
- After 12 minutes, remove the eggs with a slotted spoon and place them into a bowl full of ice water. Allow the eggs to cool for 5 minutes or so.Once completely cooled, remove the eggs from the water and dry them with a towel.
- Once the eggs are cooled and dried, lightly tap each one on a hard surface and peel the shells. Use your fingers to scrape the shell from the cooked egg and discard in the garbage or compost bin.Repeat with the remainder of the eggs.
- Once all of the shells are removed, place the eggs onto a cutting board and cut them into large chunks.Place the chopped eggs into a large bowl.
For The Dressing:
- Mince 2 Tbsp. of fresh dill.
- Combine ⅓ cup mayo, 2 Tbsp. Dijon mustard, 2 Tbsp. lemon juice, ¼ tsp. garlic powder, ¼ tsp. of kosher salt and ⅛ tsp. of pepper in a small bowl.Add the 2 Tbsp. of minced dill to the bowl.
- Whisk all of the ingredients with a fork or a small whisk until completely combined.
- Pour the dressing over the chopped eggs a bit at a time, stirring carefully with a large spoon.Repeat with the remainder of the dressing, stirring until all of the eggs are coated in the dressing.
- To Serve: Serve egg salad on a slice of toasted bread along with some sliced tomatoes and arugula (or greens of choice). Garnish with extra minced dill and black pepper (optional).May also be served in a wrap, in lettuce cups, or between two slices of bread as a sandwich.
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