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creamy dill egg salad

Dill Egg Salad

This elegant egg salad combines perfectly cooked eggs with fresh dill, tangy yogurt or mayo, and crunchy vegetables. The whole-grain mustard and lemon juice add brightness that elevates this classic dish beyond ordinary versions.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 people
Course: Lunch
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

  • 12 large eggs hard-boiled, peeled and cut into sixths
  • 2 tablespoons fresh dill chopped
  • 1 stalk celery with leaves chopped
  • 1/2 medium red onion chopped
  • 1/2 cup plain yogurt or mayonnaise your preference
  • 4 teaspoons lemon juice freshly squeezed
  • 2 tablespoons whole-grain mustard
  • 2 teaspoons kosher salt
  • black pepper freshly ground, to taste

Equipment

  • Large mixing bowl
  • Cutting board
  • Sharp knife

Method
 

  1. In a large bowl, combine the chopped red onion, chopped celery, yogurt or mayonnaise, chopped fresh dill, whole-grain mustard, freshly squeezed lemon juice, and kosher salt. Mix thoroughly to create the dressing base.
  2. Add the hard-boiled eggs that have been cut into sixths. Fold them in gently to maintain distinct chunks and prevent the eggs from becoming mushy.
  3. Season with freshly ground black pepper to taste, adjusting salt if needed.
  4. Serve immediately or refrigerate for 1-2 hours to allow flavors to meld together for even better results.

Notes

For the best texture, be careful not to overmix the eggs. Gentle folding preserves those delicious egg chunks that make this salad special.
This egg salad keeps well in the refrigerator for up to 3 days in an airtight container. It's perfect for meal prep and actually improves in flavor after a few hours of chilling.
Serve on crusty bread for sandwiches, with crackers as an appetizer, or over mixed greens for a protein-rich salad. For a lighter version, use Greek yogurt instead of mayonnaise.