Making egg salad with dill is the easiest way to use up any leftover hard-boiled eggs! This is a simple recipe with only 6 ingredients that most of you have in your pantry.
Peel the eggs. Chop them into tiny pieces and transfer into a mixing bowl. Add the rest of the ingredients and using a fork mix. Try to smash the yolks and mix them well with mayo.
Taste it. Add more seasoning/dill/mustard, if you like.
You can serve this salad right away or chill it in the fridge first.
Notes
The amount of mustard used can be adjusted to your liking (increase/decrease) or you can omit it completely.
I like using fresh dill as it gives more flavor to the salad. You can use dried dill, if you like. How much you add to the salad is up to you and your preference. Freshly chopped chives are also a great alternative.
You can add more mayonnaise, if you prefer. However, the amount stated in this recipe should be enough when using medium-sized eggs. If you use large eggs, you will need more.
Course: Salad
Cuisine: American
Keyword: Egg Salad Recipe
Nutrition Facts
Egg Salad with Dill
Amount per Serving
Calories
121
% Daily Value*
Fat
10
g
15
%
Saturated Fat
2
g
13
%
Cholesterol
163
mg
54
%
Sodium
112
mg
5
%
Potassium
54
mg
2
%
Protein
5
g
10
%
Vitamin A
230
IU
5
%
Calcium
21
mg
2
%
Iron
0.5
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
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