Egg Salad with Dill
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When I need a quick and easy meal, I’m going with Egg Salad with Dill. This simple salad makes an excellent sandwich or is delicious on its own.
Make our Classic Deviled Eggs next!
Egg Salad Sandwiches
Eggs have always been my go-to when I’m short on time. When the boys were young, we ate breakfast burritos at least once a week for dinner. Juggling sports and other activities was such a busy time. Oh, the memories!
Now that the nest is empty, we still eat eggs for dinner, but it’s because we enjoy them. A vegetable frittata, Mexican Breakfast Skillet, or our all-time favorite – Avocado Toast on Jalapeño Cheddar Sourdough Bread.
Why This Recipe Works:
- SIMPLE RECIPE – This classic egg salad recipe uses basic ingredients to make an easy lunch or dinner.
- PREP AHEAD – You can boil eggs in advance and then easily add the remaining ingredients for a quick meal. BTW, I normally make this salad with leftover Easter eggs each year!
- DELICIOUS – The combinations of ingredients provide the best flavor. Trust me on this.
What You’ll Need for Classic Egg Salad Sandwiches:
These simple ingredients are easy to find in your local store.
- Eggs – You’ll need ten boiled eggs for this classic egg salad. You can make them on the stovetop or the instant pot.
- Mayo – I use an olive oil/mayo combo on the lighter side.
- Mustard – Tangy Dijon Mustard for the win!
- Lemon Juice – Just a squeeze of fresh lemon juice, or about two teaspoons.
- Fresh Herbs – I recommend using fresh dill and fresh chives, both minced finely. Fresh herbs are a great way to make the best egg salad recipe, but in a pinch, you could use dried dill and dried chives.
- S&P – Kosher salt and freshly ground black pepper, always.
- Sugar – A pinch of sugar helps to balance out the flavors of this egg salad.
- To serve – Brioche buns (store-bought or homemade!), pickled onions, and extra black pepper.
Optional Ingredients – You could also try adding garlic powder and onion powder to this dill egg salad recipe.
How to make The Best Egg Salad Sandwich:
Step 1
Cook Eggs. Use either the stove top or the instant pot method to make hard-boiled eggs. Both are detailed below.
Step 2
Chop eggs. Use a sharp knife to chop the eggs into small pieces. Add chopped eggs to a mixing bowl.
Step 3
Add remaining ingredients. Add the remaining ingredients to the mixing bowl – mayo, Dijon mustard, lemon juice, dill, chives, salt, pepper, and sugar. Mix well. Taste and add seasonings as needed.
Step 4
Serve. Serve this creamy egg salad on a bed of lettuce for a low-carb meal or on soft brioche buns for carb lovers. Add Quick Pickled Red Onions and some freshly ground black pepper to taste.
Store leftover egg salad in an air-tight container for 2-3 days in your refrigerator.
How to make Hard Boiled Eggs:
Perfect hard-boiled eggs are the star of the show and you can make them according to your personal preference. Below are two different ways to make them.
Instant Pot Method:
- Place egg trivet on bottom of instant pot. Fill with eggs and add a cup of water to the pot. Place lid on instant pot, and close vent.
- Set instant pot to pressure cook for two minutes. After it cooks, let it do a slow release for 6-7 minutes. Remove lid.
- Remove eggs to an ice bath for five minutes.
- Place eggs on a towel, and then peel.
Stove-top Method:
- Gently place eggs in a stock pan. Cover with water and add a big shake of either salt or baking soda. Secure lid on top.
- Turn burner to high and bring eggs to a boil. Don’t lift lid.
- When eggs reach a boil, turn burner off and set timer to 10 minutes. Leave pan on burner with lid on securely.
- After timer beeps, place pan in your sink, and run cold water over the eggs.
- Let the eggs sit for about 10 minutes. Remove eggs to dry towel on counter.
- Peel eggs. The shell should come off very easily.
Note: If your eggs are fresh, they won’t peel well. It’s best to use eggs that you’ve had in your refrigerator for a while.
Best Bread for Egg Salad:
I’m a bread lover and there are several options to pair with egg salad. Here are a few you should try to make the perfect sandwich.
- Best Brioche Buns – I made large brioche buns (instead of a slider version) for this egg salad.
- Everything Bagel Rolls – This one will surprise you. So good!
- Sourdough Sandwich Bread – This would be a nice bread for an open-faced egg salad sandwich.
Egg Salad FAQs:
Egg salad will last around three days in the refrigerator. It’s best stored in an airtight container.
I don’t recommend freezing egg salad because the texture will drastically change.
If you want to make your egg salad healthier, try using a lower-fat mayo (like my recipe states). You can also substitute some of the mayo with Greek yogurt.
Sides to pair with Egg Salad with Dill:
- Try a salad trio and pair two of these salads – Roasted Vegetable Quinoa Salad, Summer Panzanella Salad, Lemon Orzo Pasta Salad, or Cold Ramen Noodle Salad.
- A couple of appetizers would be nice too. Try our Ricotta Crostini, Bacon Wrapped Jalapeño Poppers, or some crunchy Honey Roasted Nuts!
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Egg Salad with Dill
Ingredients
- 10 large eggs – boiled and cooled
- 1/3 cup light mayo
- 2 teaspoons dijon mustard
- 2 teaspoons freshly squeezed lemon juice
- 1 ½ Tablespoon fresh dill – minced
- 1 teaspoon fresh chives – diced
- 2 teaspoons granulated sugar
- salt and pepper – to taste
Instructions
- Boil eggs according to either my stove-top or instant pot method. See blog for more details.
- When eggs are cooled, rough chop them, and add to mixing bowl. Add remaining ingredients, and mix well.
- Serve on buns, toast, or a bed of lettuce.
Notes
- Note: If your eggs are fresh, they won’t peel well. It’s best to use eggs that you’ve had in your refrigerator for a while.
- Store leftover egg salad in an air-tight container for 2-3 days in your refrigerator.
Delicious Sue! Thought I’d try this out – had a few more interesting ingredients than my normal recipe. You didn’t disappoint!
Thanks Danalea! Thanks for letting know. 🙂
All of this in 26 minutes! I love this recipe ❤️
Love this egg salad sandwich! I made today and the mayo, olive oil, dijon mustard mixed in with the eggs is delicious!! We truly enjoyed this sandwich & will definitely make it again!
Thank you suebeehomemaker!
P.S. I also made her baked cranberry granola. Unbelievable!!!! ? Looking forward to trying it over yogurt and/or vanilla ice cream!
Hi Lauren! I’m so glad you enjoyed the egg salad sammies! And the granola…one of our favs! Thanks for your feedback, friend!
I love so much about this recipe. It tastes incredible and my favorite time to eat it is on the weekend for lunch. It is filing and refreshing at the same time. I also love that it has less than ten ingredients and is under 300 calories. Score!