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a white bowl full of egg salad, garnished with green onions, with tomato, bread and eggs in the background

Creamy Dill Egg Salad


  • Author: Kyndra Holley
  • Total Time: 22 minutes
  • Yield: 4 servings 1x
  • 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

Units Scale
  • 8 large hard boiled eggs, peeled and chopped
  • 1/2 cup mayonnaise (get my recipe here)
  • 1 tablespoon dijon mustard
  • 1 tablespoon plus 2 teaspoons chopped fresh dill
  • 2 green onions, sliced
  • 1/2 teaspoon sea salt, more to taste
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika

Instructions

  1. 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

Keywords: the best egg salad recipe, how to make egg salad, dilly egg salad, creamy egg salad, paleo egg salad, whole30 egg salad, easy egg salad recipes