Dill Egg Salad

There’s something about a bowl of dill egg salad that feels instantly calming. Picture creamy, pale-yellow eggs folded with crisp celery, bright green flecks of fresh dill, and a hint of tangy mustard—cool, fragrant, and ready in about 20 minutes.

It’s a wonderfully simple, protein-packed lunch or light supper that suits busy weeknights, packed work lunches, and anyone who loves classic comfort with a fresh twist.

I still remember a chaotic Monday when I came home exhausted, too tired to cook “real” dinner. A few hard-boiled eggs, a spoonful of mayo, and a handful of dill later, I’d this salad piled onto warm toast. It felt like a reset button—no stress, just quietly satisfying food.

Serve it for easy entertaining, quick sandwiches before soccer practice, or spooned over greens for a fast, no-fuss meal. Ready to bring this dish to life?

Why You’ll Love It

• Delivers bright, tangy flavor from fresh dill, lemon, and Dijon
• Balances creamy richness with lighter Greek yogurt for a fresher feel
• Packs protein and crunch for a satisfying, make-ahead lunch or snack
• Uses simple, affordable ingredients you likely already have on hand
• Serves flexibly on toast, in sandwiches, or over crisp greens

Ingredients

• 8 large eggs — very fresh eggs taste cleaner and less sulfurous
• 60 ml mayonnaise — good-quality, full-fat for best richness
• 30 ml Greek yogurt — plain, thick yogurt to lighten the dressing
• 10 ml Dijon mustard — smooth, tangy Dijon to sharpen the flavor
• 10 ml fresh lemon juice — freshly squeezed for bright acidity
• 15 ml fresh dill, finely chopped — vibrant, unwilted fronds only
• 15 ml fresh chives, finely sliced — thinly cut for mild onion flavor
• 40 g celery, finely diced — crisp stalks for clean crunch
• 20 g red onion, finely minced — mild, not overly pungent
• 2 g salt — fine sea or kosher salt for even seasoning
• 1 g black pepper, freshly ground — grind just before using
• 1 g smoked paprika (optional) — adds gentle smokiness and color

Step-by-Step Method

Boil the Eggs Gently

Place eggs in a single layer in a saucepan.

Cover with cold water by about 2.5 cm.

Set over medium-high heat and bring just to a gentle boil. Don’t use a rapid boil, which can crack shells.

Once the water reaches a steady simmer, immediately cover the pan and take it off the heat.

Set and Chill the Eggs

Let the covered saucepan sit off the heat for 10 minutes so the eggs cook through gently.

Meanwhile, prepare a large bowl of ice water.

After 10 minutes, transfer eggs with a colander or slotted spoon to the ice bath.

Cool at least 10 minutes to stop cooking and make peeling easier.

Mix the Creamy Base

In a small bowl, add mayonnaise, Greek yogurt, Dijon mustard, and fresh lemon juice.

Whisk until the mixture is smooth and fully combined.

Make sure there are no streaks of mustard or yogurt.

Adjust consistency with a tiny splash of lemon juice if too thick, but keep it luxurious and spreadable.

Add Herbs and Vegetables

Stir in the chopped dill, sliced chives, diced celery, and minced red onion.

Sprinkle in salt, black pepper, and smoked paprika if using.

Mix until everything is evenly distributed through the dressing.

Keep the pieces small so they add crunch and flavor without overpowering the tender eggs.

Peel and Chop the Eggs

Tap each cooled egg gently on a cutting board to crack the shell all over.

Peel under cool running water if needed to remove stubborn bits.

Pat the peeled eggs dry with a paper towel.

Roughly chop into bite-sized chunks; avoid mincing too finely so the salad keeps a pleasant, chunky texture.

Fold Eggs into Dressing

Place the chopped eggs in a large bowl.

Pour the prepared dressing over the top.

Using a mixing spoon, gently fold the mixture together until the eggs are evenly coated.

Avoid mashing so the yolks and whites stay in visible pieces.

Stop folding as soon as everything looks uniformly dressed.

Chill, Taste, and Serve

Cover the bowl tightly and refrigerate the salad for at least 10 minutes to let flavors meld.

Before serving, taste and adjust seasoning with more salt, pepper, or dill as desired.

Serve chilled on toast, in sandwiches, with crackers, or over crisp lettuce.

Refrigerate leftovers and enjoy within three days.

Ingredient Swaps

• Use all mayonnaise instead of part Greek yogurt for a richer, classic texture, or all yogurt for a lighter, tangier version.
• Swap Dijon with yellow mustard or whole-grain mustard; lemon juice can be replaced by apple cider vinegar.
• Replace fresh dill/chives with ½ the amount of dried, or use parsley/green onions if dill isn’t available.
• Skip celery or sub finely diced cucumber, bell pepper, or pickles; red onion can be swapped for shallot or green onion.
• For dairy-free, use only mayonnaise; for lower fat, use light mayo and/or nonfat yogurt.

You Must Know

• Doneness • If you’re unsure the eggs are cooked through, spin one on the counter and stop it with a fingertip; a fully set egg will spin smoothly and stop cleanly, while a still-soft center wobbles. This helps avoid gray, overcooked yolks without cutting into every egg.
• Troubleshoot • If the yolks look gray-green or smell strongly sulfurous, shorten the hot-water time by 1–2 minutes next batch and chill them faster in extra-icy water for at least 10–15 minutes. Overheating past the 10-minute mark is what causes that ring and stronger odor.
• Flavor Boost • For brighter, fresher flavor, bump the lemon juice up by 5 ml and add an extra 5 ml dill if tasting after chilling feels flat; the cold dulls acidity and herb notes, so adjusting once it’s been refrigerated 20–30 minutes gives better balance.
• Swap • To make it richer and milder, switch the Greek yogurt and mayonnaise ratio to 30 ml yogurt and 60 ml mayo; for lighter and tangier, invert that ratio to 60 ml yogurt and 30 ml mayo. The texture stays creamy while the flavor shifts noticeably.
• Make-Ahead • For the best crunch, hold back the celery and red onion and stir them in within 1–2 hours of serving if you’re chilling the salad overnight; beyond 12–24 hours, they soften and leak liquid, which can thin the dressing and mute their bite.

Serving Tips

• Spoon onto toasted sourdough, topping with extra dill and cracked black pepper.
• Serve in butter lettuce cups for a light, low-carb lunch or appetizer.
• Pile onto toasted brioche with tomato slices for a richer, café-style sandwich.
• Offer alongside crackers and sliced cucumbers on a snack or picnic board.
• Serve over mixed greens with cherry tomatoes for a quick, protein-packed salad bowl.

Storage & Make-Ahead

Dill egg salad keeps well in an airtight container in the refrigerator for up to 3 days.

It’s ideal for making a day ahead to let flavors meld.

Stir before serving, and discard if it smells off or weeps excessively.

This recipe doesn’t freeze well; freezing ruins texture.

Reheating

Reheating egg salad isn’t recommended, as eggs and mayo can separate and turn rubbery.

Instead, serve chilled or at room temperature; if slightly cold, let sit on the counter briefly.

Picnics and Potlucks

I might skip the microwave, but I never skip bringing this dill egg salad to a picnic or potluck. I pack it in a chilled glass container, nestle it into a cooler with clinking ice packs, and feel oddly proud setting it on the table.

The moment you lift the lid, lemon and dill lift into the air, bright against the grassy smell of the park.

I love watching people scoop it onto soft rolls, the yolks golden against flecks of chive and red onion. There’s always that first, quiet bite—then a small nod, a “Who brought this?” drifting across the blanket.

It’s simple food, but it feels like an invitation to linger, refill plates, and stay a little longer.

Final Thoughts

Give this dill egg salad a try and see how quickly it becomes a new favorite in your lunch rotation.

Don’t hesitate to tweak the herbs or creaminess to suit your own taste and make it truly yours.

Frequently Asked Questions

Is This Dill Egg Salad Suitable for People With Common Food Allergies?

It isn’t safe for anyone with egg or dairy allergies, and mustard can trigger sensitivities. I’d picture you swapping in chickpeas, vegan mayo, and herbs instead, still spooning something creamy, bright, and fragrant onto warm toast.

Can I Make This Recipe High-Protein or Lower in Fat?

Yes, you can. I’d swap more Greek yogurt for mayonnaise, add extra chopped whites, maybe stir in cottage cheese or shredded chicken; suddenly each creamy, lemony bite feels lighter yet deeply, satisfyingly protein‑rich.

How Do I Prevent a Strong Sulfur Smell in My Egg Salad?

You’ll prevent that sulfur hit by not overcooking: I pull eggs off at a gentle boil, chill them in ice until cold, then mix while cool—your kitchen smells clean, your salad tastes bright and tender.

What Are Some Creative Ways to Present This Salad for Guests?

I’d mound it in buttered lettuce cups, scatter feathery herbs, then tuck in jewel‑bright radish slices. I love serving it on warm toast soldiers, all on a big wooden board guests can casually graze from.

Is This Recipe Appropriate for Kids or Picky Eaters?

Yes, it’s kid‑friendly, but I’d gently tailor it. I’d go lighter on onion and dill, lean creamy and mild, then serve it on soft toast “little boats” so they discover the flavors without pressure.