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egg salad recipe

Creamy Dill Mustard Egg Salad Recipe

A tangy and creamy egg salad featuring fresh dill and whole-grain mustard for a sophisticated twist on a classic lunch dish.
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Servings: 4 servings
Course: Lunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 12 eggs large, hard-boiled, peeled and cut into sixths
  • 1/2 red onion medium, chopped
  • 1 stalk celery with leaves, chopped
  • 1/2 cup plain yogurt or mayonnaise
  • 2 tablespoons fresh dill chopped
  • 2 tablespoons whole-grain mustard
  • 4 teaspoons lemon juice freshly squeezed
  • 2 teaspoons kosher salt
  • to taste black pepper freshly ground

Equipment

  • Large bowl

Method
 

  1. In a large bowl, combine the chopped red onion, celery, yogurt or mayonnaise, fresh dill, whole-grain mustard, lemon juice, and kosher salt. Mix thoroughly to create the creamy dressing.
  2. Gently fold in the hard-boiled egg pieces, being careful not to mash them completely. Season with freshly ground black pepper to taste and adjust seasonings if needed.
  3. For best results, chill the egg salad for about 30 minutes before serving. Serve in sandwiches, on green salads, or with toast points and cucumber rounds.

Notes

Use fresh dill for the brightest flavor and chill for 30 minutes to allow the seasonings to meld.