This Egg Salad with Dill recipe is healthy and easy to make. It's made with mustard, mayo, and lemon. Perfect on a sandwich for lunch!
This Fresh Dill Egg Salad is flavored with fresh herbs and lots of lemon juice so it's bright and perfect for spring.
Egg salad is one of those unglamorous dishes that's great to have on hand when you want a quick and easy lunch, light dinner, or snack.
I love it because you can customize the flavors any way you like. Eggs are an incredibly versatile ingredient that tends to absorb whatever flavors are added to them.
It's great to serve on sandwiches, wraps, low carb lettuce wraps, and even as a snack with crackers.
This is a simple recipe that I love to have on hand whenever a craving for egg salad strikes!
Jump to:
- How To Make Hard Boiled Eggs
- How To Make Perfect Hard Boiled Eggs Every Time
- Ingredients For Egg Salad with Dill
- How To Make Egg Salad
- How To Make Lemon Dill Dressing
- What Kind Of Mustard Is Best For Egg Salad?
- How Much Dressing Should I Add To The Egg Salad?
- What To Serve With Fresh Dill Egg Salad
- How Long Does Egg Salad Last?
- Can It Be Made The Day Before?
- Egg Salad with Dill
How To Make Hard Boiled Eggs
Hard boiled eggs are super easy to make once you get the hang of it.
The process of preparing them becomes intuitive once you do it enough and it's great to have hard boiled eggs to add to salads, sandwiches, and grain bowls.
I love to add hard boiled eggs to this Mediterranean Potato Salad and Spanish Potato Salad.
- The first step is to carefully place 12 eggs in the bottom of a large pot. Cover the eggs by 1 ½ inches with cold water. It's best that the pot is large enough so the eggs are crammed in there.
- Place the pot on the stove top (leaving it uncovered), turn the heat to high, and bring the water to a boil.
- Allow the water to boil up to a minute and then turn the heat off altogether. Cover the pot with a lid, keep it on the same burner, and set a timer for 12 minutes.
How To Make Perfect Hard Boiled Eggs Every Time
- 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 tend to peel better 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).
Ingredients For Egg Salad with Dill
You only need a couple of ingredients to make a simple egg salad with gourmet flavors. This recipe puts a unique twist on the classic version.
Here's what you'll need to make it.
- 12 Eggs
- ⅓ cup Mayo
- 3 Tbsp. Dijon Mustard
- ¼ cup Lemon Juice
- ¼ tsp. Garlic Powder
- ¼ tsp. each Kosher Salt and Pepper
- ⅓ cup Fresh Dill
- Gluten Free Bread (or regular bread if not gluten free) (optional)
If you like dill I think you'll love this Fresh Dill Pasta Salad and Homemade Tartar Sauce!
How To Make Egg Salad
Once the eggs are boiled the next step is to place them in a water bath. This helps to stop the cooking process and will prevent them from overcooking.
It also helps to cool them down, makes them easier to hand, and easy to peel.
- Fill a large bowl with cold water and ice.
- After 12 minutes on the stove top, remove the lid on the pot and carefully transfer the cooked eggs to the bowl using a slotted spoon.
- Allow the eggs to cool in the ice bath for at least 5 minutes.
- Once they are cooled they can be removed and dried with a towel.
Love eggs? Don't miss this Southwest Frittata, Ham and Cheese Frittata and Denver Omelette Egg Cups!
How To Make Lemon Dill Dressing
The thing that makes this egg salad so tasty is the lemon dill dressing. It's super easy to whip up and can be prepared while the eggs are cooking on the stove top.
This dressing uses lots of fresh dill. It's best to use fresh herbs as this will give the dressing more flavor.
If you can't find fresh dill you can substitute dried dill but the flavor will likely not be as robust.
- Mince ⅓ cup of fresh dill.
- Combine ⅓ cup mayo, 3 Tbsp. Dijon mustard, ¼ cup fresh lemon juice, ¼ tsp. garlic powder, ¼ tsp. each kosher salt and pepper, and the ⅓ cup minced dill in a small bowl.
- Whisk all of the ingredients until completely combined.
What Kind Of Mustard Is Best For Egg Salad?
I like to use Dijon mustard for this recipe.
You can substitute a grainy country mustard if you prefer that texture or use a spicy mustard if you like more of a spicy bite.
Love homemade dressings? Don't miss these recipes!
How Much Dressing Should I Add To The Egg Salad?
Once the eggs have chilled in the water bath feel free to drain the water and dry them off.
After the eggs are dried they are ready to be peeled.
- To peel simply tap the eggs on the counter top until the shell breaks open slightly.
- 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.
It's important to remember that some eggs peel more easily than others and that the process does require a bit of patience.
Once the eggs are peeled they can be chopped into pieces. You can chop the eggs as large or small as you like.
I prefer to chop them into larger pieces but you can chop them small or 'mash' them if you want more of a spread.
Place the chopped eggs into a large bowl and add as much or as little of the lemon dill dressing as you like.
The amount of dressing used is up to you. Any remaining dressing may be stored for 2-3 days in an airtight container in the fridge.
I like the egg salad to be completely coated but not swimming in dressing.
This Fresh Dill Egg Salad should not become watery as it sits in the fridge as it contains no onions or vegetables that release water. If, for some reason, it becomes watery you can always boil a few more eggs and add them to the salad.
What To Serve With Fresh Dill Egg Salad
I love to serve egg salad open-faced on a piece of bread with some lettuce and sliced tomato.
You can serve it between two slices of bread as a regular sandwich, in a wrap, enjoy a low-carb lettuce wrap version, or eat it as a snack with crackers.
Feel free to sprinkle the top of the egg salad with more fresh dill, a squeeze of lemon juice, and a sprinkle of salt and pepper.
Light meals like this one are perfect served alongside a fresh salad like this green bean salad, pickled beet feta salad, marinated tomato salad, or snap pea salad.
Egg salad is nice with a side of roasted vegetables like maple Dijon Brussels sprouts, garlic green beans, or Parmesan cauliflower.
Of course, you can keep things easy and serve it with your favorite crunchy chips.
If you like this Dill Egg Salad be sure to check out this Chicken Wild Rice Salad, Lemon Basil Chicken Salad, Lemon Tarragon Chicken Salad and Curried Chickpea Salad!
How Long Does Egg Salad Last?
Leftover egg salad lasts 2-3 days stored in an airtight container in the fridge.
I would not recommend freezing it as this dish contains mayo which does not freeze well.
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.
Love egg salad? Be sure to check out this Mustard Egg Salad!
Looking For More Egg Recipes? Don't Miss These!
Cheesy Ham and Asparagus Quiche
Veggie Scrambled Eggs
Broccoli Egg Salad with Honey Mustard Dressing
Egg Salad with Dill
Ingredients
- 12 eggs
- ⅓ cup mayo
- 3 Tbsp. Dijon mustard
- ¼ cup lemon juice
- ¼ tsp. garlic powder
- ¼ tsp. kosher salt
- ¼ tsp. pepper
- ⅓ cup fresh dill
- bread, wraps, or crackers for serving optional
Instructions
Prepare The Hard Boiled Eggs:
- Carefully place a dozen eggs in a pot and cover with at least 1 ½ inches of cool water.
- Place the uncovered pot on the stove top and turn heat on high. Bring the water to a rolling boil, wait for a minute, turn the heat off, cover, and set a timer for 12 minutes. (Do not move pot to another burner).
- After 12 minutes remove the eggs with a slotted spoon and transfer them to a large bowl filled with cold water and ice cubes. Allow the eggs to sit in the ice bath for at least 5 minutes.
- Once the eggs are cooled remove them from the bowl and dry them with a towel. Standing near a garbage can tap each egg on the counter top lightly until it breaks open. Carefully remove the shells with your fingers and discard the shells.
- Once all the eggs are peeled cut the cooked eggs into large chunks and place them in a bowl.
For The Dressing:
- Mince ⅓ cup of fresh dill.
- Combine ⅓ cup mayo, 3 Tbsp. Dijon mustard, ¼ cup fresh lemon juice, ¼ tsp. garlic powder, ¼ tsp. each kosher salt and pepper, and the ⅓ cup minced dill in a small bowl.
- Whisk all of the ingredients until completely combined.
- Once the dressing is combined add a little bit at a time to the chopped eggs and stir carefully to combine. Continue to add the dressing (using as much or as little as you like) until it reaches your desired consistency.
- To Serve: Place on a slice of gluten free bread (or bread of choice) and garnish with an extra sprinkling of dill along with a pinch of salt and pepper. Squeeze more lemon juice over the top (optional).
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