Name: Creamy Egg Salad With Fresh Dill
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 8 Hard Boiled Eggs; 1/2 Cup Green Onions (Chopped); 1 Cup Yellow Onions (Diced); 1 tbsp Fresh Dill (Diced); 1 tbsp Pickles (Diced); 1/3 Cup Mayonnaise; 1/3 Cup Greek Yogurt; 1 tbsp Fresh Lemon Juice; 1/2 tsp Turmeric; 1/4 tsp Paprika; 1/2 tsp Salt; 1/4 tsp Pepper

Elevate your lunch game with this Creamy Egg Salad Recipe! Packed with creamy eggs, zesty onions, tangy pickles, and a hint of fresh dill, it’s a deliciously herby twist on the classic. Perfect for sandwiches, crackers, or enjoying on its own!

Table of Contents

Why Make Egg Salad

Quick and Easy: Simple to make with everyday ingredients, perfect for busy days.
Versatile: Enjoy it on toast, in a sandwich, or as a dip with crackers.
Packed with Flavor: A creamy, tangy, and herby mix that’s both comforting and delicious.

Ingredients

Hard-Boiled Eggs: The creamy base of the Egg Salad, providing protein and a rich flavor.
Green Onions (chopped): Adds a mild, fresh, and zesty crunch to balance the richness.
Yellow Onions (diced): Enhances the salad with a stronger, slightly sweet flavor.
Fresh Dill (diced): Offers a fragrant, herby taste that pairs beautifully with eggs.
Pickles (diced): Brings a tangy, crunchy contrast to the creamy ingredients.
Mayonnaise: Adds classic creaminess and richness to bind the egg salad.
Greek Yogurt: A lighter alternative to balance the mayonnaise, offering a tangy touch.
Fresh Lemon Juice: Brightens the flavors and cuts through the richness.
Turmeric: Provides a subtle earthy flavor and vibrant color boost.
Paprika: Adds a smoky, slightly sweet spice to elevate the flavor profile.
Salt: Enhances all the natural flavors in the dish.
Pepper: Gives a gentle kick of heat and depth.

How to make The Best Egg Salad

Step One: Bring water to boil in stovetop pot. Gently add eggs. Boil eggs for 8 minutes. Remove pot from heat. Cover pot and let eggs sit for 8 minutes. Remove eggs from hot water and add to new bowl. Add cold water and/or ice to new egg-filled bowl and cool in freezer for 15 minutes. Remove eggs from freezer and drain water.

Step Two: Gently tap each hard boiled egg on countertop to crack shell. Peel shell away and dice each egg into small pieces.

Chopped up boiled egg, onions and scallions in a bowl.

Step Three: In large mixing bowl, combine hard boiled eggs, green onions, yellow onions, fresh dill, pickles, mayonnaise, Greek yogurt, fresh lemon juice, turmeric, paprika, and salt & pepper.

Step Four: Mix all ingredients well.

Step Five: Serve with tortilla chips, potato chips or bread! Enjoy!

Tips & Tricks For Nailing This Recipe

Balance the Creaminess: Adjust the ratio of mayonnaise and Greek yogurt based on your preference for a richer or lighter texture. Add a splash of milk if the mixture feels too thick.
Mix Gently: Fold the ingredients together carefully to maintain the eggs’ texture and prevent them from becoming mushy.
Use Crunchy Add-Ins: Consider adding celery, radishes, or even toasted nuts for an extra layer of crunch and variety.

Variations & Substitutions

Avocado Egg Salad: Replace half of the mayonnaise and Greek yogurt with mashed avocado for a creamy, healthier twist.
Mediterranean Style: Add crumbled feta cheese, cherry tomatoes, and a touch of olive oil for a Mediterranean-inspired flavor.
Vegan Egg Salad: Substitute eggs with crumbled firm tofu and add nutritional yeast for an egg-like flavor.

Storage Instructions

Use an Airtight Container: Store the egg salad in a clean, airtight container to preserve freshness and prevent odors from spreading in your refrigerator.
Refrigeration is Key: Keep the egg salad refrigerated at all times, ideally at or below 40°F (4°C), to maintain food safety. For the best flavor and texture, consume the egg salad within 3 days. Beyond this, the salad may lose quality and become unsafe to eat.
Avoid Freezing: Egg salad does not freeze well due to the mayonnaise and yogurt, which can separate and create an unpleasant texture upon thawing.

Serving Suggestions

Classic Sandwich: Spread the egg salad between slices of your Favorite Bread or croissant for a quick and satisfying lunch.
Lettuce Wraps: Scoop the egg salad into crisp romaine or butter lettuce leaves for a low-carb, gluten-free option.
Party Appetizer: Spoon small portions of egg salad onto crackers or Crostini and garnish with a sprig of dill or paprika for an elegant appetizer.

FAQ’S

How do I prevent my egg salad from getting watery?

To avoid watery egg salad, ensure the eggs are thoroughly dried after peeling. Use fresh, firm vegetables like pickles or onions, and drain any excess liquid from them before mixing.

Can I use Different types of eggs in this recipe?

Absolutely! You can use quail eggs for a gourmet twist or duck eggs for a richer flavor. Adjust the quantity based on the size of the eggs.

How do I make the egg salad lighter?

To make a lighter version, reduce or skip mayonnaise and use Greek yogurt or light sour cream. You can also add more fresh veggies to bulk it up.

Creamy Egg Salad With Fresh Dill

Egg Salad is a creamy, flavorful mix of hard-boiled eggs, mayo, and spices, perfect for a quick lunch or picnic. It’s simple, satisfying, and always a crowd-pleaser!

Prep Time 10

Cook Time 15

Total Time 25

Serving Size Servings

Ingredients

8 Hard Boiled Eggs
1/2 Cup Green Onions Chopped
1 Cup Yellow Onions Diced
1 tbsp Fresh Dill Diced
1 tbsp Pickles Diced
1/3 Cup Mayonnaise
1/3 Cup Greek Yogurt
1 tbsp Fresh Lemon Juice
1/2 tsp Turmeric
1/4 tsp Paprika
1/2 tsp Salt
1/4 tsp Pepper

Instructions

Bring water to boil in stovetop pot. Gently add eggs. Boil eggs for 8 minutes. Remove pot from heat. Cover pot and let eggs sit for 8 minutes. Remove eggs from hot water and add to new bowl. Add cold water and/or ice to new egg-filled bowl and cool in freezer for 15 minutes. Remove eggs from freezer and drain water.
Tap each hard-boiled egg on the countertop, crack the shell, peel, and dice into small pieces.
In a large bowl, combine eggs, green onions, yellow onions, dill, pickles, mayonnaise, Greek yogurt, lemon juice, turmeric, paprika, salt, and pepper.
Mix all ingredients well.
Serve with tortilla chips, potato chips, or bread. Enjoy!

Nutrition

Notes

Balance the Creaminess: Adjust the ratio of mayonnaise and Greek yogurt based on your preference for a richer or lighter texture. Add a splash of milk if the mixture feels too thick.

Mix Gently: Fold the ingredients together carefully to maintain the eggs’ texture and prevent them from becoming mushy.

Use Crunchy Add-Ins: Consider adding celery, radishes, or even toasted nuts for an extra layer of crunch and variety.