Dinner

Classic Egg Salad with Dill and Spices Recipe

Bymia larkspur October 30, 2025October 30, 2025

Introduction

Egg salad is a classic, creamy dish perfect for sandwiches, snacks, or a light meal. With simple ingredients and easy preparation, it’s a versatile favorite that packs comforting flavors in every bite.

The image shows a close-up of a two-layer egg salad sandwich cut in half and stacked, placed on a surface with a white marbled texture. The sandwich has three slices of soft white bread, each slice showing a light golden crust. The bottom layer holds crisp green lettuce leaves, topped with a creamy, chunky egg salad mixture in pale yellow with visible pieces of egg white and some herbs. The middle bread slice separates the egg salad and lettuce from another thick portion of the same creamy egg salad on top. The sandwich halves show a slightly messy texture with the egg salad spilling a bit outside the bread. In the blurry background, there are two ripe red tomatoes adding a pop of color. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 hard-boiled eggs
3/4 cup light mayonnaise (or full fat)
1 celery stalk, diced small
1 teaspoon dill weed
1 teaspoon Dijon mustard
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon table salt
1/4 teaspoon black pepper
1/4 teaspoon paprika

Instructions

Step 1: To hard boil eggs, place them in a single layer in a saucepan and cover completely with water. Bring to a roaring boil, then turn off the heat and cover the pan. Let the eggs sit for 12 minutes, then transfer to a bowl of ice water for 5 minutes to cool.
Step 2: Peel the eggs and separate the yolks from the whites. Chop the egg whites into small pieces.
Step 3: In a small bowl, whisk together the egg yolks, mayonnaise, diced celery, dill weed, Dijon mustard, onion powder, garlic powder, salt, black pepper, and paprika until creamy and well combined. Taste and adjust seasonings as desired.
Step 4: Gently fold the chopped egg whites into the yolk mixture. Serve the egg salad on buns with lettuce and sliced tomatoes, or enjoy it as preferred.

Tips & Variations

For extra texture, add finely chopped pickles or green onions.
Use full-fat mayonnaise for a richer flavor and creamier consistency.
Try swapping dill weed for fresh herbs like parsley or chives to change the flavor profile.
Serve as a salad topper on greens for a low-carb option.

Storage

Store egg salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving if separated. Reheating is not recommended; serve chilled or at room temperature.

How to Serve

The image shows a close-up of a sandwich cut in half and stacked, featuring three main layers: the top and bottom layers are soft, white sandwich bread with a light golden crust, and the middle layer is a creamy yellow egg salad with visible pieces of white egg and green celery. At the very bottom inside the sandwich, there is a layer of fresh green lettuce. The sandwich sits on a surface with a white marbled texture, and in the blurry background, two ripe tomatoes add a bright splash of orange-red color. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh herbs instead of dried dill weed?

Yes, fresh herbs like dill, parsley, or chives can be used. Use about one tablespoon of fresh herbs to replace one teaspoon of dried.

How do I know when eggs are hard-boiled perfectly?

Once boiled and cooled, the yolks should be firm but not chalky. The method of boiling then resting in hot water followed by an ice bath helps achieve that perfect texture.