Dilled Egg Salad
Creamy, tangy, and herbaceous, this Dilled Egg Salad is a delightful twist on a classic favorite. Featuring perfectly cooked eggs, a luscious blend of mayonnaise, Dijon mustard, and fresh lemon juice, and the bright, aromatic touch of fresh dill, this egg salad is packed with flavor in every bite. Crunchy bits of celery and red onion add texture and contrast, while a perfectly balanced seasoning of salt and black pepper ties it all together. Ready in just 10 minutes of prep time, it’s as versatile as it is delicious—serve it chilled on crusty bread, nestled in a wrap, or spooned over a crisp bed of greens. Ideal for quick lunches or casual picnics, this easy and flavorful recipe will become your go-to for satisfying, protein-packed meals.
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 6 large eggs
- 0.5 cup mayonnaise
- 2 tablespoons fresh dill, chopped
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 0.25 cup celery, finely diced
- 2 tablespoons red onion, finely diced
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Place the eggs in a medium-sized pot and cover them with water, ensuring the water level is about 1 inch above the eggs.
Bring the water to a boil over medium-high heat. Once boiling, cover the pot and remove it from the heat. Let the eggs sit for 10-12 minutes.
While the eggs are resting, prepare an ice bath by filling a large bowl with ice and cold water.
Once the eggs are finished cooking, transfer them immediately to the ice bath and let them cool for 5 minutes.
Peel the eggs under running cold water to make the process easier. Pat them dry with a paper towel.
Chop the peeled eggs into small chunks and transfer them to a medium mixing bowl.
Add the mayonnaise, chopped dill, Dijon mustard, lemon juice, celery, and red onion to the bowl with the eggs.
Sprinkle in the salt and black pepper, then gently fold the ingredients together until fully combined. Avoid overmixing to preserve the texture of the egg chunks.
Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired.
Serve immediately or refrigerate for at least 30 minutes to allow the flavors to meld. Enjoy as a sandwich filling, in a wrap, or over a bed of greens.
Nutrition Facts
Calories |
318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 288 mg | 96% | |
| Sodium | 581 mg | 25% | |
| Total Carbohydrate | 2.1 g | 1% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 1.2 g | ||
| Protein | 9.4 g | 19% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 47 mg | 4% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 148 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
