This Creamy Dill Egg Salad is a great way to use up leftover hard boiled eggs. Chopped up hardboiled eggs, mixed with creamy mayo, fresh dill, mustard, garlic, chives, salt and pepper. Whether you eat it all on its own, as a dip, or as an egg salad sandwich, it is a perfect quick and easy lunch option.
Ingredients in Creamy Dill Egg Salad
How to Make The Best Egg Salad
STEP 1: Combine all ingredients in a bowl, mix and enjoy!
Frequently Asked Questions
Place the eggs in a large sauce pan with cold water. Add enough water that the eggs are fully submerged. Over high heat bring water to a rolling boil. Once the water is boiling, remove the pan from the heat, cover and let sit for 12 minutes. Run each egg under cold water and peel immediately.
Store leftover egg salad in the refrigerator for up to 4 days.
Recipe Tips and Variations
Keto Deviled Egg Recipes
REVIEW AND FOLLOW: Have you tried this recipe? If so, please leave a comment and ⭐️ rating below. If you make our recipes and share them, be sure to use our hashtag #peaceloveandlowcarb on social! We love seeing what you are making. FOLLOW us on FACEBOOK | INSTAGRAM | PINTEREST for more delicious recipes.
Creamy Dill Egg Salad
- Total Time: 22 minutes
- Yield: 4 servings
- Diet: Diabetic
Description
This Creamy Dill Egg Salad is a great way to use up leftover hard boiled eggs. Chopped up hardboiled eggs, mixed with creamy mayo, fresh dill, mustard, garlic, chives, salt and pepper. Whether you eat it all on its own, as a dip, or as an egg salad sandwich, it is a perfect quick and easy lunch option.
Ingredients
- 8 large hard boiled eggs, peeled and chopped
- ½ cup mayonnaise (get my recipe here)
- 1 tablespoon dijon mustard
- 1 tablespoon plus 2 teaspoons chopped fresh dill
- 2 green onions, sliced
- ½ teaspoon sea salt, more to taste
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
Instructions
- Combine all ingredients in a mixing bowl and enjoy!
Notes
- Storage: Store leftover dill egg salad in the refrigerator for up to 4 days.
- Add meat: This is also delicious with some chopped crispy bacon or cubed ham added.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Salad Recipes
- Method: Boiling
- Cuisine: American
Michelle says
This is by far the best egg salad I've had. I didn't have time to chop dill pickles, but the herbs give it plenty of flavor without them. This will be on rotation this summer. Time to plant more dill and scallions!
Kim says
I've made this twice now and it is delicious! it is also super simple and fast to throw together. thank you for sharing this recipe! 🫶
Michelle Botello says
Ive never had egg salad before. Kyndra shared a reel of her making it and I couldn’t stop thinking of it. I finally made it and its YUMMY!
Kathy says
Made this today and added 1/4 cup chopped pickles because my husband loves pickles in all salad recipes. This was delicious and easy, and inexpensive to create. I also made cheddar cheese chips with jalapenos from my garden to go with for my dipping since I follow Keto; my husband uses crackers. Great recipe. Thank you for sharing. I've pinned it
Kathy says
I just made your Dill pickle coleslaw for the umpteenth time as we love it here, from your book: Craveable Keto. My husband has bread to use up so I'm going to make this egg salad, and add next to the Deviled Ham and Egg Salad wraps recipe in same book. I've also made your creamy herbed slow cooker cauliflower mash for Thanksgiving and Easter, it's a winner. Thank you for sharing this recipe.
Bree says
Hands down the best egg salad. I have added dill relish before plenty of times but this is just different in the best way
Kelli says
Delicious. I love the extra dill! I used avocado mayo.