Dill Egg Salad
I grew up on a simple egg salad, but this dill-forward version stole the show the first time I tried it. Bright lemon, peppery whole-grain mustard, and fresh dill lift the eggs without masking their creamy texture. It’s perfect for a quick lunch, a picnic potluck, or a make-ahead brunch spread — and if you like comparisons, try my take alongside our classic egg salad to see how herbs change the game.
Why you’ll love this dish
This Dill Egg Salad is satisfying, uncomplicated, and full of fresh flavor. It’s a weeknight-friendly recipe that’s budget-conscious and scales easily for guests. The dill and lemon brighten each bite, while whole-grain mustard adds texture and a subtle tang that keeps things interesting without overpowering the eggs.
“Light, bright, and perfectly chunky — the dill makes this egg salad feel fresh enough for summer but cozy enough for cold-weather sandwiches.” — a satisfied taster
Reasons to reach for this recipe:
- Quick to assemble once eggs are cooked.
- Versatile: serves on bread, crackers, lettuce leaves, or stuffed into tomatoes.
- Kid- and crowd-friendly — the dill is mild, not overpowering.
- Lower-fat option possible by swapping yogurt for mayo without losing creaminess.
Step-by-step overview
- Hard-boil and cool the eggs.
- Chop aromatics and fresh dill.
- Whisk the dressing (yogurt or mayo, lemon, mustard, salt).
- Fold in sixthed egg pieces gently so they remain chunky.
- Season with fresh black pepper and chill briefly if time allows.
This short process keeps the eggs from getting mealy and makes a consistently textured salad every time.
What you’ll need
- 12 large eggs — hard-boiled, peeled, and cut into sixths
- 2 tablespoons fresh dill, finely chopped (flat-leaf dill works well)
- 1 stalk celery with leaves, chopped (for crunch and brightness)
- 1/2 medium red onion, finely chopped (so it doesn’t overpower)
- 1/2 cup plain yogurt or mayonnaise (choose yogurt for a lighter salad)
- 4 teaspoons fresh lemon juice (about 1 lemon)
- 2 tablespoons whole-grain mustard
- 2 teaspoons kosher salt
- Black pepper, freshly ground, to taste
Notes and substitutions:
- Prefer a richer salad? Use full-fat mayo. For a lighter option, use plain Greek yogurt (gives tang and body).
- No dill? Try chives or a teaspoon of dried dill (fresh is best).
- Want smokiness? Add a teaspoon of smoked paprika at the end.
Step-by-step instructions
- Cook and cool the eggs: Place eggs in a pot, cover with cold water, bring to a gentle boil, then turn off heat and let sit 10–12 minutes. Transfer to an ice bath to stop cooking and make peeling easier.
- Prepare the dressing: In a large bowl, combine yogurt or mayonnaise, whole-grain mustard, lemon juice, chopped red onion, chopped celery, chopped fresh dill, and kosher salt. Whisk until smooth.
- Add the eggs: Gently fold in the hard-boiled eggs that have been cut into sixths. Use a rubber spatula to keep the pieces intact and avoid mashing.
- Season and adjust: Taste and add freshly ground black pepper. If it needs more brightness, add another teaspoon of lemon juice. If too thick, thin with a teaspoon of water or a little more yogurt.
- Rest (optional): Serve immediately, or refrigerate for 1–2 hours to let flavors meld — chilling makes the dill and mustard integrate more fully.
Best ways to enjoy it
- Classic sandwich: Toasted whole-grain bread, a thick layer of dill egg salad, and a few spinach leaves.
- Open-faced: Spoon onto toasted rye or sourdough and top with extra dill or microgreens.
- Lettuce cups: Spoon into butter lettuce leaves for a low-carb option.
- Picnic bites: Serve on cucumber rounds or crackers for a crowd-pleasing snack. You can also pair this with a crisp salad or potato chips.
Try pairing with brighter sides like a lemony arugula salad or simple pickled vegetables. For another creative sandwich idea, compare textures with this Chickpea Delight Garden Veggie Salad Sandwich.
Storage and reheating tips
- Refrigerator: Store in an airtight container for up to 3–4 days. Because this salad contains mayonnaise or yogurt and cooked eggs, keep it chilled at all times. Discard if left out over 2 hours (1 hour in hot weather).
- Freezing: Not recommended — the texture will become watery and grainy after thawing.
- Re-serving: Stir gently before serving if watery separation appears. Taste and adjust salt/pepper or add a squeeze of lemon to refresh.
Food safety note: Always cool hard-boiled eggs promptly and refrigerate within two hours. Use within the recommended 3–4 day window.
Pro chef tips
- Perfect peel: Use older eggs (7–10 days old) for easier peeling after boiling. Fresh eggs are harder to peel.
- Gentle handling: Cut eggs into sixths with a sharp knife and fold them in with a wide spatula to preserve chunkiness.
- Flavor development: If you have time, refrigerate for an hour to let dill and mustard mellow and meld with the eggs.
- Texture control: Chop celery fine for milder crunch; larger dice if you want a more pronounced bite.
- Acid balance: Lemon brightens and cuts richness — add an extra scant teaspoon if the salad tastes flat after chilling.
Creative twists
- Avocado dill egg salad: Replace half the mayo/yogurt with mashed avocado for creaminess and healthy fats.
- Curried dill egg salad: Stir in 1–2 teaspoons mild curry powder and add golden raisins for a sweet- savory take.
- Smoky bacon: Fold in 2–3 tablespoons chopped crisp bacon for extra savory depth.
- Herb-forward: Swap part of the dill for dill + tarragon for a French twist.
- Vegan-ish alternative: Use smashed chickpeas and firm tofu with dill and mustard to mimic texture and flavor.
Your questions answered
Q: How long does this egg salad last in the fridge?
A: Properly stored in an airtight container, it lasts 3–4 days. Discard if left at room temperature for more than 2 hours.
Q: Can I use dried dill instead of fresh?
A: You can, but fresh dill is much brighter. If using dried dill, use about 1 teaspoon and add to taste — dried herbs are more concentrated.
Q: Is yogurt a safe substitute for mayo?
A: Yes. Plain yogurt (especially Greek) makes a tangy, lower-fat dressing. Choose full-fat yogurt if you want a richer mouthfeel.
Q: Can I prep this ahead for a party?
A: Make the salad up to a day ahead. Hold back delicate mix-ins like extra celery leaves or herbs and add them just before serving for the freshest texture.
Q: How can I keep the egg pieces from getting mushy?
A: Don’t overmix. Cut eggs into chunks and fold them in gently with a spatula. Also avoid overcooking the eggs — a 10–12 minute rest method yields firm yolks without dryness.
Conclusion
If you enjoy a bright, herb-forward spin on a lunchbox classic, this dill egg salad delivers uncomplicated prep with dependable results. For more inspiration and a slightly different herb balance, check out this detailed recipe for Egg Salad with Dill – Happy Foods Tube. Or, if you want to compare techniques and seasonings, have a look at the Best Egg Salad Recipe – Love and Lemons for another popular take.
Dill Egg Salad
Ingredients
Main Ingredients
- 12 large large eggs, hard-boiled, peeled, and cut into sixths Use older eggs for easier peeling.
- 2 tablespoons fresh dill, finely chopped Flat-leaf dill works well.
- 1 stalk celery with leaves, chopped Adds crunch and brightness.
- 1/2 medium red onion, finely chopped Should not overpower.
- 1/2 cup plain yogurt or mayonnaise Choose yogurt for a lighter salad.
- 4 teaspoons fresh lemon juice About 1 lemon.
- 2 tablespoons whole-grain mustard Adds texture and tang.
- 2 teaspoons kosher salt
- to taste black pepper, freshly ground
Instructions
Preparation
- Place eggs in a pot, cover with cold water, bring to a gentle boil, then turn off heat and let sit for 10–12 minutes. Transfer to an ice bath to stop cooking.
- In a large bowl, combine yogurt or mayonnaise, whole-grain mustard, lemon juice, chopped red onion, chopped celery, chopped fresh dill, and kosher salt. Whisk until smooth.
- Gently fold in the hard-boiled eggs that have been cut into sixths using a rubber spatula to keep the pieces intact.
Serving
- Taste and add freshly ground black pepper. Adjust with more lemon juice if needed. If too thick, thin with water or more yogurt.
- Serve immediately or refrigerate for 1–2 hours to let flavors meld.
