Egg Salad with Dill

The aroma of freshly chopped herbs mingling with the creamy texture of egg salad can transport you to a picnic setting or a sunny brunch table. With the perfect balance of rich flavors and a hint of freshness from dill and chives, this delightful Egg Salad with Dill can be prepared in just 20 minutes. It seamlessly combines simple ingredients for a dish that satisfies without overwhelming the palate.

This recipe is perfect for anyone looking for a quick, nutritious meal, whether you’re feeding the family, prepping for a lunchbox, or hosting friends. Best of all, it keeps well in the refrigerator, making it an excellent make-ahead option for busy days.

Why You’ll Love This Recipe

• The creamy texture from Greek yogurt and mayonnaise creates a satisfying mouthfeel.
• Fresh dill and chives provide a burst of flavor that’s refreshing and unique.
• Quick preparation means you can have a delicious meal in under 30 minutes.
• Versatile serving options make it suitable for sandwiches, salads, or snacks.

What You’ll Need

Gather the following ingredients to create this delicious dish.

For the Eggs

• 6 whole hard-boiled eggs
• 4 hard-boiled egg whites, removed from yolks

For the Salad

• 1/3 cup plain Greek yogurt
• 2 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 1/2 teaspoons fresh dill, finely chopped
• 1 teaspoon fresh chives, finely chopped
• 1/2 teaspoon salt, to taste
• 1/4 teaspoon black pepper, to taste
• 1/8 teaspoon paprika
• 1/2 teaspoon fresh lemon juice, optional

Use low-fat Greek yogurt for a lighter option.

Substitutions & Swaps

• Greek yogurt can be replaced with sour cream.
• Mayonnaise can be substituted with avocado.
• Fresh herbs can be swapped for dried, but reduce the amount.
• Dijon mustard can be replaced with yellow mustard.

How to Make It

Follow these simple steps to create your egg salad.

Prepare the eggs

Place your hard-boiled eggs in a bowl and remove the yolks from four of the eggs. This will leave you with six whole eggs and four egg whites to work with.

Chop the ingredients

Chop the remaining whole eggs and the four egg whites into small pieces, then add them to a medium bowl.

Mix the salad

Add the Greek yogurt, mayonnaise, Dijon mustard, dill, chives, salt, pepper, paprika, and lemon juice (if using) to the bowl. Use a fork or spoon to mix everything together until you achieve a creamy consistency.

Serve and enjoy

Scoop the egg salad onto bread, bagels, or crackers, or mix it into your favorite salad. Enjoy immediately or refrigerate for later.

How to Store It

Fridge: Store in an airtight container for up to 5 days.
Freezer: No, not recommended due to texture changes.
Reheat: Not applicable; serve cold.

Tips for Best Results

• Use fresh herbs for the utmost flavor impact.
• Adjust the seasoning to your taste preference; you can add more salt or pepper if desired.
• For added crunch, include diced celery or onion in your salad.
• Let the salad sit for about 10 minutes before serving to enhance the flavors.

Serving Suggestions

• Serve the egg salad on toasted bread for a hearty sandwich.
• Pair with a light green salad for a refreshing lunch.
• Offer alongside crunchy vegetable sticks for a simple appetizer.