Egg salad with dill always brings back memories of sunny picnics and family gatherings for me. The moment you pop that first bite, you’re enveloped in creamy goodness punctuated by the freshness of dill and crispness of celery. It’s a simple dish yet incredibly satisfying; perfect for any occasion, whether you’re preparing a quick lunch or a hearty spread for a gathering.
What sets this egg salad apart is not just its rich flavor but also its versatility. You can enjoy it on toasted bread as a sandwich, atop a bed of greens for a light salad, or even stuffed in a wrap. Each bite delivers a delightful combination of textures that will keep you reaching for more. Plus, it’s budget-friendly and perfect for meal prep.
“This egg salad is packed with flavor and incredibly easy to whip up!”
Why you’ll love this
- Quick to prepare, perfect for busy weekdays.
- Fresh herbs add aromatic brightness.
- Creamy texture that’s satisfying without being heavy.
- Great for meal prep; tastes even better the next day.
- Budget-friendly with simple ingredients.
A snapshot of the process
This egg salad comes together quickly and easily. You’ll combine chopped hard-boiled eggs with creamy mayonnaise, tangy Dijon mustard, fresh dill, and crunchy celery. A simple seasoning of salt and pepper rounds it all out. It can be elegantly served on bread, in a salad, wrapped, or enjoyed with crackers.
What you’ll need for egg salad with dill
- 6 hard-boiled eggs, chopped
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh dill, chopped
- 1/4 cup celery, diced
- Salt and pepper to taste
Ingredient notes & swaps
- Eggs: For a richer flavor, consider using farm-fresh eggs.
- Mayonnaise: Substitute Greek yogurt for a lighter option.
- Dill: If fresh herbs aren’t available, dried dill can be used, but adjust the amount since it’s more concentrated.
- Celery: This adds crunch, but you could substitute it with diced pickles for extra tanginess.
How to make it
Making this egg salad is straightforward and takes just minutes. Start by mixing the eggs with the mayonnaise and Dijon mustard until well blended. Then, fold in the dill, celery, salt, and pepper until everything is nicely combined. This dish is best served chilled, so consider letting it sit in the fridge for a bit to allow the flavors to meld.
- In a large bowl, combine the chopped hard-boiled eggs, mayonnaise, and Dijon mustard.
- Add the chopped dill, diced celery, salt, and pepper.
- Mix all ingredients together until well combined.
- Serve on bread for a sandwich, on top of a salad, in a wrap, or with crackers.
Pro Tip: For a creamier texture, let the egg salad sit covered in the fridge for at least 30 minutes before serving. That extra chilling time enhances the flavor and texture.
What you should see is a beautifully blended mixture with the egg pieces lightly coated, the dill flecks interspersed, and the colorful bits of celery providing a lovely contrast. You’ll know it’s ready when it releases a pleasant aroma of fresh herbs and creamy tanginess.
Helpful cooking tips
- Use a gentle hand when mixing to avoid mashing the eggs too much.
- For added flavor, consider mixing in a dash of hot sauce or Worcestershire sauce.
- If making ahead, prepare everything but the celery to keep the crunch intact.
- Chop the dill finely to ensure its flavor distributes evenly throughout the salad.
- Always taste your salad before serving to adjust seasoning as needed.
Serving suggestions
Egg salad shines when served on toasted bread, creating a delightful crunch with every bite. A sprinkle of extra dill on top can brighten the dish further. Alternatively, try it served atop a mix of leafy greens drizzled with a light vinaigrette, or layered in a wrap with fresh veggies for a wholesome lunch. You might even enjoy it as a scoop with crispy crackers for a satisfying snack.
Storage & reheating tips
To keep your egg salad fresh, store it in an airtight container in the fridge if you have leftovers. It should be consumed within a few days to maintain quality. If you decide to freeze it, know that the texture may change after thawing, so it’s better enjoyed fresh. And as always, refrigerate leftovers within 2 hours; reheat until steaming hot.
How to fix common issues
If you find your egg salad turns out too dry, simply stir in a bit more mayonnaise or a splash of vinegar for moisture. On the other hand, if it becomes too wet, adding a little more chopped celery or a sprinkle of breadcrumbs can help absorb excess liquid. If you accidentally oversalt, balance it out with additional chopped eggs or mayonnaise.
Creative twists
This egg salad is versatile, so don’t hesitate to experiment! Adding diced pickles or capers can give a delightful tang. For a spicy kick, mix in some chopped jalapeños or finely diced red pepper. If you want to take it a step further, try a hint of curry powder for an exotic twist on flavor.
Common questions about egg salad with dill
Can I make egg salad ahead of time?
Yes! In fact, letting the flavors sit together improves the taste. Just be sure to store it in an airtight container in the fridge.
How do I prevent my egg salad from being watery?
Make sure your eggs are properly drained and avoid adding too much mayonnaise at once; start with less and adjust according to your preferred consistency.
Is egg salad healthy?
Egg salad can be a healthy option, particularly if you control the amount of mayonnaise used. Substituting with yogurt or a lighter mayo can help cut calories without sacrificing flavor.
What can I serve with egg salad?
Egg salad pairs well with fresh vegetables such as lettuce, tomatoes, or slices of cucumber. It’s also delicious with toasted bread, in wraps, or alongside a light fruit salad.
Can I freeze egg salad?
It’s not recommended to freeze egg salad due to its creamy texture, which may change upon thawing. It’s best enjoyed fresh or kept in the refrigerator for a few days.
Egg Salad with Dill
Ingredients
Method
- In a large bowl, combine the chopped hard-boiled eggs, mayonnaise, and Dijon mustard.
- Add the chopped dill, diced celery, salt, and pepper.
- Mix all ingredients together until well combined.
- For a creamier texture, let the egg salad sit covered in the fridge for at least 30 minutes before serving.
- Serve on bread for a sandwich, on top of a salad, in a wrap, or with crackers.