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–+ servings

Creamy Dill Egg Salad

A delightful twist on the classic egg salad, combining rich flavors of eggs with fresh dill and a creamy dressing.
Print Recipe
Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Eggs
  • 6 large eggs boiled
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
  • 1 teaspoon lemon juice
  • 1/4 teaspoon garlic powder
  • Salt and pepper to taste
  • 1/4 cup celery, finely chopped
  • 1/4 cup red onion, finely chopped

Equipment

  • saucepan
  • mixing bowl
  • spoon

Method
 

  1. Boil the eggs by placing them in a saucepan, covering with water, bringing to a boil, then removing from heat and letting sit for 12 minutes.
  2. Prepare the dressing by mixing mayonnaise, Dijon mustard, dill, lemon juice, garlic powder, salt, and pepper in a bowl.
  3. Cool the boiled eggs in ice water for 5 minutes, peel, chop, and mix with the dressing, celery, and red onion.
  4. Chill the salad in the refrigerator for at least 30 minutes before serving.

Nutrition

Calories: 210kcalProtein: 10gSodium: 300mg

Notes

For best flavor, chill for longer if possible.

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