Description
This creamy dill egg salad is a refreshing twist on a classic favorite. Made with hard-boiled eggs, crisp celery, red onion, and fresh herbs, it’s tossed in a tangy, garlic-mayo dressing for the perfect balance of flavor and creaminess. Great for sandwiches, lettuce wraps, or as a standalone side dish!
Ingredients
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8 hard-boiled eggs, chopped
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2 Tbsp celery, finely chopped
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3 Tbsp red onion, finely chopped
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3 Tbsp fresh dill, chopped
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3 Tbsp chives, chopped
For the Dressing:
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1/3 cup mayonnaise
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2 tsp lemon juice
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2 tsp Dijon mustard
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1/2 tsp paprika
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1/2 tsp salt
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1/4 tsp ground pepper
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1 garlic clove, minced
Instructions
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Boil eggs, cool, peel, and chop.
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Add celery, red onion, dill, and chives to the chopped eggs.
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In a separate bowl, whisk all dressing ingredients.
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Gently fold the dressing into the egg mixture until fully coated.
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Serve chilled or at room temperature.
Notes
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For easier peeling, use week-old eggs and an ice water bath after boiling.
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Swap half the mayo with Greek yogurt for a lighter version.
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Tastes better after 30 minutes in the fridge.
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Use fresh dill for best flavor.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Salad, Lunch
- Method: Mixing, Boiling
- Cuisine: American