Why You’ll Love this Creamy Dill Egg Salad
Egg salad lovers, this creamy dill version is about to become your new obsession.
I’ve perfected this recipe over dozens of brunches, and it never disappoints. The combination of tangy yogurt (or mayo if you prefer), fresh dill, and whole-grain mustard creates the perfect balance of creaminess and brightness.
What sets this egg salad apart? The red onion adds a gentle bite, while the lemon juice cuts through the richness.
And can we talk about the celery? That subtle crunch between bites of velvety egg is divine. Perfect for quick lunches or fancy tea sandwiches.
Trust me, your sad desk lunch just got a major upgrade.
What Ingredients are in Creamy Dill Egg Salad?
This creamy dill egg salad brings together the perfect balance of rich, protein-packed eggs with bright, fresh herbs and tangy additions. The beauty of this recipe lies in its simplicity—just a handful of quality ingredients that transform humble hard-boiled eggs into something truly special. I love how the creaminess of the dressing coats each morsel while the vegetables add texture and crunch. It’s the kind of recipe that feels both nostalgic and sophisticated at the same time.
- 12 large eggs, hard-boiled, peeled and cut into sixths
- 1/2 medium red onion, chopped
- 1 stalk celery with leaves, chopped
- 1/2 cup plain yogurt or mayonnaise (your choice)
- 2 tablespoons fresh dill, chopped
- 2 tablespoons whole-grain mustard
- 4 teaspoons freshly squeezed lemon juice
- 2 teaspoons kosher salt
- Freshly ground black pepper to taste
When shopping for these ingredients, quality matters. Farm-fresh eggs with vibrant yolks will elevate the final dish, while fresh dill (not dried) provides that distinctive aromatic quality that makes this egg salad shine. Consider the mayo versus yogurt choice carefully—mayo offers richness while yogurt brings a lighter, tangier profile. For those watching calories, the yogurt version still maintains creaminess while cutting back on fat. And don’t skip the whole-grain mustard; those little seeds add wonderful texture and pops of flavor that really make this recipe special.
How to Make this Creamy Dill Egg Salad
Making this creamy dill egg salad couldn’t be simpler, and the results are absolutely worth the minimal effort. Start by gathering a large bowl where you’ll combine 1/2 medium red onion (chopped), 1 stalk of celery with leaves (chopped), 1/2 cup of your choice of plain yogurt or mayonnaise, 2 tablespoons of freshly chopped dill, 2 tablespoons of whole-grain mustard, 4 teaspoons of freshly squeezed lemon juice, and 2 teaspoons of kosher salt.
Mix these ingredients thoroughly to create the flavorful base for your egg salad. The combination of tangy lemon juice, aromatic dill, and punchy mustard creates a dressing that’s bright and complex—miles beyond the bland egg salads of potluck nightmares.
Next comes the star ingredient: 12 large eggs that have been hard-boiled, peeled, and cut into sixths. The key here is adding them after your dressing is fully mixed, then folding them in gently. Why? Because aggressive stirring will break down those beautiful egg pieces into mush, and we want distinct chunks for the perfect texture.
Season the finished mixture with freshly ground black pepper to taste, adjusting salt if needed. Can you imagine how the pepper flecks add both visual interest and a subtle heat that cuts through the creaminess? Divine.
This versatile egg salad can be served immediately, but honestly, it gets even better after the flavors have had a chance to mingle in the refrigerator for an hour or two.
When you’re ready to enjoy, there are so many delicious ways to serve it—spread between slices of crusty bread with crisp lettuce and juicy tomato slices for a classic sandwich, scooped onto a bed of mixed greens for a protein-packed lunch salad, or even served with crackers as an elegant appetizer at your next gathering.
The balance of creamy, crunchy, tangy, and herbaceous makes this a recipe you’ll return to again and again.
Creamy Dill Egg Salad Substitutions and Variations
While we all love a classic recipe, sometimes our pantry limitations or dietary needs call for creative adaptations.
I often swap mayo for Greek yogurt when I’m feeling virtuous, or go half-and-half for the best of both worlds.
No red onion? Green onions or shallots work beautifully.
Can’t do mustard? Try a splash of apple cider vinegar for that tangy kick.
Fresh dill is ideal, but dried works in a pinch—just use a third of the amount.
For variety, toss in chopped pickles, capers, or even curry powder.
Vegan? Try mashed chickpeas instead of eggs.
What to Serve with Creamy Dill Egg Salad
Once you’ve prepared this delicious creamy dill egg salad, the possibilities for serving it are practically endless.
I love it tucked between slices of crusty sourdough or piled onto buttery croissants. For a lighter option, try scooping it onto a bed of mixed greens with cherry tomatoes and cucumber slices.
You can also stuff it into hollowed-out tomatoes or avocado halves for an impressive lunch.
Feeling fancy? Serve small portions on endive leaves or cucumber rounds as elegant appetizers.
And don’t forget the classics—nothing beats egg salad on toast with a side of crispy potato chips.
Final Thoughts
This creamy dill egg salad has become a staple in my kitchen for good reason. It’s incredibly versatile, quick to prepare, and always satisfies when hunger strikes.
The bright notes of fresh dill and lemon juice balance perfectly with the creamy yogurt base, creating that ideal texture everyone loves.
I find myself making a batch nearly every weekend, knowing it’ll rescue me from the midweek lunch dilemma. You can always personalize it—add capers for tang, avocado for richness, or spice it up with sriracha.
