Table of Contents
Egg salad is a classic dish enjoyed by many for its creamy texture and versatile flavor. Adding a twist of dill elevates this simple recipe, giving it a fresh and aromatic touch perfect for sandwiches, salads, or as a standalone snack.
Ingredients Needed
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh dill, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: chopped chives or green onions
Step-by-Step Instructions
Start by hard-boiling the eggs. Place the eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 9-10 minutes. Once cooked, transfer the eggs to a bowl of ice water to cool. Peel and chop the eggs into small pieces.
In a mixing bowl, combine the chopped eggs with mayonnaise and Dijon mustard. Stir until well mixed.
Add the chopped dill, salt, and pepper. Mix thoroughly to distribute the flavors evenly. For extra flavor, you can also add chopped chives or green onions.
Serving Suggestions
This egg salad with dill is perfect served on toasted bread, as a filling for pita pockets, or atop a bed of fresh greens. It can be refrigerated for up to two days, making it a convenient option for meal prep.
Tips for Success
- Use fresh dill for the best flavor.
- Adjust the mayonnaise amount for creaminess to your liking.
- Chill the salad before serving to enhance the flavors.
Enjoy this delightful twist on traditional egg salad, bringing a burst of freshness to your table with the aromatic touch of dill!