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Creamy Dill Egg Salad

A delightful twist on the classic egg salad, combining rich flavors of eggs with fresh dill and a creamy dressing.
Print Recipe
Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 6 large eggs boiled
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
  • 1 teaspoon lemon juice
  • 1/4 teaspoon garlic powder
  • Salt and pepper to taste
  • 1/4 cup celery, finely chopped
  • 1/4 cup red onion, finely chopped

Equipment

  • saucepan
  • mixing bowl
  • spoon

Method
 

  1. Boil the eggs by placing them in a saucepan, covering with water, bringing to a boil, then removing from heat and letting sit for 12 minutes.
  2. Prepare the dressing by mixing mayonnaise, Dijon mustard, dill, lemon juice, garlic powder, salt, and pepper in a bowl.
  3. Cool the boiled eggs in ice water for 5 minutes, peel, chop, and mix with the dressing, celery, and red onion.
  4. Chill the salad in the refrigerator for at least 30 minutes before serving.

Notes

For best flavor, chill for longer if possible.