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!
Ingredients
- 8 Hard Boiled Eggs
- ½ Cup Green Onions Chopped
- 1 Cup Yellow Onions Diced
- 1 tablespoon Fresh Dill Diced
- 1 tablespoon Pickles Diced
- ⅓ Cup Mayonnaise
- ⅓ Cup Greek Yogurt
- 1 tablespoon Fresh Lemon Juice
- ½ teaspoon Turmeric
- ¼ teaspoon Paprika
- ½ teaspoon Salt
- ¼ teaspoon 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!
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.
Nutrition
Calories: 315kcalCarbohydrates: 7gProtein: 15gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 10gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 382mgSodium: 573mgPotassium: 266mgFiber: 1gSugar: 4gVitamin A: 735IUVitamin C: 7mgCalcium: 92mgIron: 2mg
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