While it might not spark debates as heated as pineapple on pizza, egg salad has its skeptics. I’m firmly in the love camp, but I agree there are some less-than-stellar egg salad sandwiches out there. I think the key to delicious egg salad is some deeply contrasting and bold flavors, like pickles, zingy mustard, fresh herbs, and more.
One of my favorite versions involves a not-so-hard-boiled egg and fresh dill. Since I’ve started experimenting with herbs, this simple five-ingredient version, brightened with fresh dill and enriched with slightly jammy yolks, has become a favorite.
I’m not promising to convert any egg salad haters out there, but as my mom always said, “Try mine; you’ll like it.” All joking aside, a couple of my egg salad-averse friends have asked for the recipe—so there’s that feather in my cap!
What Makes My Egg Salad Special
Once the eggs are cooked, the recipe comes together in minutes. I like to boil my eggs for 8 to 10 minutes, depending on the “hardness” I want to achieve. For yolks that are set but still ever so slightly soft in the center, 8 minutes is perfect. It creates an extra-creamy egg salad, contrasting the dry, crumbly versions I remember from childhood camp.
It’s important to fully cool the eggs before moving on. The yolks can create a soup-like texture if they are too soft and warm. Once cooled and peeled, I roughly chop the eggs (leaving some pieces larger for texture) and mix them with just enough mayonnaise to bind everything together.
A spoonful of grainy mustard adds zip, while sliced green onions provide a gentle crunch and subtle onion flavor. But the real magic happens when you fold in the fresh dill. The feathery fronds bring a freshness that takes it to the next level.
How To Make My Dill Egg Salad
For 4 servings (about 1 3/4 cups), you’ll need:
- 6 medium to hard-boiled eggs, room temperature or chilled
- 1/4 cup mayonnaise
- 2 teaspoons grainy mustard
- 1/4 cup finely sliced green onion
- 2 tablespoons finely chopped fresh dill
- Kosher salt and freshly ground black pepper, to taste
Peel the hard-boiled eggs and chop them. Add to a bowl along with the mayonnaise, mustard, and green onion. Using a fork, mix everything together to your preferred consistency—I like it creamy with some big enough pieces of egg left that you can see them. Add the dill, season with salt and pepper, then gently stir to combine. For best results, chill before serving.
Serve in between slices of soft bread, open-faced on toasted sourdough, spooned into a crunchy leaf of romaine lettuce, alongside crackers, or in a wrap. I like to eat it any and every way. Store leftover egg salad in an airtight container in the fridge for 3 to 4 days.
Tips for Making My Egg Salad
- My favorite trick: As a Polish girl, it’s in my genetic makeup to love zesty foods. One of my first-choice add-ins is a spoonful of chopped capers or good dill pickles, and/or a splash of caper or pickle brine. Their edginess makes the mixture exponentially better.
- What’s the dill? If you can’t find fresh dill, chopped flat-leaf parsley or chives are great substitutes. The flavor profile will shift, but the end result will still be delicious.
- Add alliums: Some type of onion in an egg salad is essential. Finely chopped red onion can stand in for green onions, adding a sharper bite and pretty purple flecks throughout.
- Go with the grain (or not): If you’re out of grainy mustard or prefer something sharper, Dijon mustard makes a worthy substitute. Start with a smaller amount and adjust to taste—it tends to pack more heat.
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