Dill Egg Salad
A bright and herb-forward egg salad featuring dill, lemon, and whole-grain mustard, perfect for easy lunches or brunch spreads.
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.
Notes
For a richer salad, use full-fat mayo. For a lighter option, use plain Greek yogurt. Can substitute fresh dill with chives or a teaspoon of dried dill. Add smoked paprika for smokiness.