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–+ servings
herbed creamy chopped eggs

Dill Egg Salad

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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 20 minutes
Total Time 45 minutes
Course Salad
Cuisine American
Servings 4 servings

Equipment

  • 1 Medium saucepan
  • 1 Large bowl
  • 1 Small bowl
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Mixing spoon
  • 1 colander or slotted spoon

Ingredients
  

  • 8 large eggs
  • 60 milliliter mayonnaise
  • 30 milliliter Greek yogurt
  • 10 milliliter Dijon mustard
  • 10 milliliter fresh lemon juice
  • 15 milliliter fresh dill finely chopped
  • 15 milliliter fresh chives finely sliced
  • 40 gram celery finely diced
  • 20 gram red onion finely minced
  • 2 gram salt
  • 1 gram black pepper freshly ground
  • 1 gram smoked paprika optional

Instructions
 

  • Place the eggs in a single layer in the saucepan and cover with cold water by about 2.5 cm.
  • Bring the water to a gentle boil over medium-high heat.
  • Once boiling, cover the saucepan, remove it from the heat, and let the eggs sit for 10 minutes.
  • After 10 minutes, transfer the eggs to a bowl of ice water and let cool for at least 10 minutes.
  • While the eggs cool, add mayonnaise, Greek yogurt, Dijon mustard, and lemon juice to the small bowl and whisk until smooth.
  • Stir the chopped dill, chives, celery, red onion, salt, pepper, and smoked paprika into the dressing until evenly combined.
  • Peel the cooled eggs and pat them dry with a paper towel.
  • Roughly chop the eggs on the cutting board into bite-sized pieces.
  • Add the chopped eggs to the large bowl and pour the dressing over them.
  • Gently fold the mixture with the mixing spoon until the eggs are evenly coated but not mashed.
  • Cover the bowl and refrigerate the egg salad for at least 10 minutes to let the flavors meld.
  • Taste and adjust seasoning with additional salt, pepper, or dill if desired before serving.

Notes

For best flavor, use very fresh eggs and fresh dill, as wilted herbs and older eggs can give the salad a sulfurous note; chilling thoroughly helps the texture set and the flavors blend, and you can tweak richness by adjusting the mayonnaise–yogurt ratio to your taste. Dice the vegetables finely so they add crunch without overwhelming the eggs, and avoid overmixing to keep nice chunks rather than a paste. This salad keeps well in the refrigerator for up to three days, making it ideal for make-ahead lunches or quick sandwiches, and it’s excellent served on toasted bread, with crackers, or on a bed of crisp lettuce.
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