Egg Salad with Dill

5 from 4 votes

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.

Course Main Dish

Cuisine American

Keyword classic egg salad, egg salad sandwiches

Prep Time 15

Cook Time 11

Total Time 26

Servings servings

Calories 233kcal

Author Sue Ringsdorf

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

Cook Eggs. Use either the stove top or the instant pot method to make hard-boiled eggs.
10 large eggs
Chop eggs. Use a sharp knife to chop the eggs into small pieces. Add chopped eggs to a mixing bowl.
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.
1/3 cup light mayo, 2 teaspoons dijon mustard, 2 teaspoons freshly squeezed lemon juice, 1 ½ Tablespoon fresh dill, 1 teaspoon fresh chives, 2 teaspoons granulated sugar, salt and pepper
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.

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.

Nutrition