Dill Egg Salad

Open faced egg salad sandwich with arugula garnished with fresh dill.

5 from 2 votes

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.

Prep Time10

Cook Time20

Cooling Time:5

Total Time35

Course: Lunch

Cuisine: American

Diet: Gluten Free

Keyword: egg salad with dill, lemon dill egg salad, chunky egg salad, gluten free egg salad

Servings:

Calories: 218kcal

Author: Christine Rooney

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

US Customary - Metric

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.

Notes

Dried dill may be substituted for fresh dill but the flavor will likely not be as robust as using fresh herbs. Substitute 2 tsp. of dried dill in place of the 2 Tbsp. of fresh dill.

Feel free to sub chives, tarragon, or parsley for the dill. Alternately, you can use a combination of dill and any of these herbs.

The nutritional information does not include bread or any toppings.

Nutrition