Creamy Dill Egg Salad

Ingredients

• 8 largehard-boiled eggs, peeled and chopped
• 120 ml (½ cup)mayonnaise
• 15 ml (1 tablespoon)Dijon mustard
• 25 ml (1 tablespoon plus 2 teaspoons)fresh dill, chopped
• 2spring onions, sliced
• 2.5 ml (½ teaspoon), plus more to tastesea salt
• 2.5 ml (½ teaspoon)garlic powder
• 1.25 ml (¼ teaspoon)black pepper
• 1.25 ml (¼ teaspoon)paprika

Instructions

1. 1

   Mix the salad

   Put all the ingredients in a mixing bowl and combine. Taste and add more salt if needed, then serve.

What is creamy dill egg salad?

Egg salad is a familiar American lunch dish made by chopping hard-boiled eggs and binding them with a creamy dressing. This version gets its fresh, savoury character from dill, spring onions, mustard and garlic powder.

The method is deliberately simple: combine everything in one bowl. Chopping the eggs before mixing helps the dressing coat them evenly while leaving enough texture for a satisfying salad.

Nutrition and macros by portion

The nutrition label shows one serving as written: 315 calories, 13g protein, 2g carbs, 29g fat.

The eggs provide most of the protein, while the mayonnaise contributes much of the fat and energy. The carbohydrate content is low and comes mainly from the seasonings and vegetables; serve a portion with wholemeal bread and a side salad for a more balanced lunch.

The ingredients that shape the flavour

Eggs: Hard-boiled eggs form the substantial base, so chop them to your preferred size for a chunkier or more cohesive salad.

Dill and spring onions: Fresh dill brings a fragrant, grassy note, while sliced spring onions add a mild allium flavour and a little bite.

Mayonnaise and mustard: Mayonnaise makes the mixture creamy, and Dijon mustard gives it a sharp, savoury lift.

Getting the texture right

Eggs first: Chop the eggs before adding them to the bowl so they are ready to fold into the dressing. Smaller pieces make a smoother spread; larger pieces keep the salad more distinct.

Gentle mixing: Combine the ingredients until the eggs are coated, without mashing them more than you want. If the salad looks too thick, stir carefully rather than adding extra ingredients not listed in the recipe.

Seasoning and tasting

Salt: The recipe starts with half a teaspoon of sea salt, with more to taste. Give the mixture a taste after combining, since the eggs and mayonnaise can affect how much seasoning it needs.

Pepper and paprika: Black pepper adds a restrained warmth, and paprika gives the seasoning mix a rounded, savoury note.

Serving ideas

Sandwich: Spoon the salad into bread for a straightforward lunch. Keep the filling chilled until you are ready to assemble it.

Dip or bowl: Serve it as a dip with crisp vegetables or crackers, or eat it on its own. A leafy salad alongside adds freshness to the plate.

A quick make-ahead lunch

This recipe takes about 22 minutes in total, including the time needed to prepare the ingredients. If your eggs are already hard-boiled, the mixing itself is especially quick.

For the best texture, mix only until combined and keep the finished salad refrigerated if you are not serving it straight away.

Recipe notes & tips

• Chop the eggs to a consistent size so the dressing coats them evenly.
• Slice the spring onions finely for a more evenly distributed flavour.
• Add the salt gradually and taste before deciding whether to use more.
• Fold the ingredients together gently to keep some texture in the eggs.
• Chill the salad before serving if you prefer it cold and firm.

Variations

• Extra herbs: Add more fresh dill for a more pronounced herbal flavour.
• Chive swap: Replace the spring onions with chopped chives for a gentler onion note.
• More mustard: Increase the Dijon slightly for a sharper, tangier salad.
• Paprika finish: Dust a little extra paprika over the top just before serving.
• Sandwich filling: Layer the salad with lettuce in bread for an easy packed lunch.

Common mistakes to avoid

• Over-mashing the eggs: Mix gently and stop once the dressing coats them to preserve a pleasing texture.
• Under-seasoning: Taste the finished mixture and add salt gradually if it needs more.
• Uneven chopping: Cut the eggs into similar-sized pieces so each serving has a consistent texture.
• Adding all the salt without tasting: Start with the listed amount, then adjust to taste.
• Leaving it out: Refrigerate the salad when you are not serving it.

How to store

Store the egg salad in a covered container in the refrigerator and use within 3 days. Stir gently before serving; do not reheat, as it is best served cold.

Frequently asked questions