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Egg Salad with Dill

Egg Salad with Fresh Dill

Prep time:
15 minutes
Cook time:
20 minutes
4-6 servings
1 out of 5

Amp up the flavor in your egg salad with a hearty helping of fresh dill.


  • 1 dozen large eggs
  • 2-3 tablespoons plus 2½ teaspoons kosher or sea salt
  • 1½ cups mayonnaise
  • ¼ cup Dijon mustard
  • ¼ cup fresh dill, minced
  • ¼ cup red onion, minced
  • 2 teaspoons cracked black pepper


Place eggs in a medium-sized pot, cover with cold water and add 2-3 tablespoons of salt. Place pot on stovetop over high heat. After water begins to boil, cook an additional 10 minutes, then remove from heat and let stand 5 minutes. Drain off hot water, then place pot in sink and run cold tap water over eggs until cool to touch. Peel immediately, then transfer to a bowl and chill in refrigerator.

While eggs chill, prep and combine remaining ingredients. Dice hard-cooked eggs, combine with mayonnaise mixture and season to taste with remaining salt and pepper. Refrigerate until ready for use.

For a tasty sandwich, serve on sliced rye or sourdough with butter lettuce and thin slices of red onion and cucumbers. 

  • Egg Salad with Dill