Classic Egg Salad with Dill

It’s funny how some of the simplest recipes are the ones that become staples in our lives. Egg salad is definitely one of those for me. Growing up, it was a weekend lunch regular, often paired with crisp lettuce and juicy tomato slices on soft white bread. Now, as an adult, it’s still a go-to – quick, satisfying, and endlessly adaptable. This Classic Egg Salad with Dill recipe, however, takes me right back to those comforting childhood lunches, but with a fresh, bright twist thanks to the generous amount of dill. My family absolutely loves it. Even my picky eaters, who are usually suspicious of anything “salad-like,” devour this. The creamy texture, the subtle tang of mustard, and the herbaceous freshness of dill – it’s a perfect combination. Whether it’s for a light lunch, a picnic in the park, or a quick weeknight dinner, this egg salad recipe has become a beloved and frequently requested dish in our home. It’s a testament to the fact that sometimes, the classics, done right, are truly the best.

Ingredients: The Building Blocks of Deliciousness

To create the perfect Classic Egg Salad with Dill, you’ll need just a handful of fresh, quality ingredients. Each plays a vital role in achieving that creamy, flavorful, and satisfying final product.

• 6 Large Eggs: The star of the show! Use large eggs for the best texture and richness. We will be hard-boiling these to perfection, so ensure they are fresh for easy peeling.
• 1/4 cup Mayonnaise: This is what binds everything together and provides that signature creaminess. Opt for a good quality, full-fat mayonnaise for the richest flavor and texture. You can use light mayo to reduce calories, but the texture and taste will be slightly different. (Add more if you prefer a creamier salad)
• 2 tablespoons Fresh Dill, finely chopped: The secret weapon in this recipe! Fresh dill brings a bright, herbaceous, and slightly tangy flavor that elevates the egg salad from ordinary to extraordinary. Don’t skimp on the dill – it’s what makes this recipe truly special.
• 1 teaspoon Dijon Mustard: A touch of Dijon mustard adds a subtle tang and complexity that cuts through the richness of the mayonnaise and eggs. It also enhances the overall flavor profile, adding a pleasant depth.
• 1 stalk Celery: Finely diced celery provides a delightful crunch and fresh, slightly peppery note. It adds textural contrast to the creamy egg salad and a subtle vegetal sweetness.
• 2 tablespoons Red Onion (or Shallot): A small amount of finely minced red onion or shallot adds a mild bite and aromatic complexity. Red onion offers a slightly sharper flavor, while shallot is milder and sweeter. Choose based on your preference and desired intensity. You can also use yellow onion if red onion is not available.
• 1/4 teaspoon Salt and 1/8 teaspoon Black Pepper (or to taste): Essential seasonings to enhance all the flavors. Use kosher salt or sea salt for the best flavor. Freshly ground black pepper is always preferred for its robust aroma and taste.

Instructions: Crafting the Perfect Egg Salad Step-by-Step

Making Classic Egg Salad with Dill is incredibly straightforward. Follow these simple steps to create a delicious and satisfying dish every time:

1. Hard-Boil the Eggs: Place the eggs in a saucepan and cover them with cold water by about an inch. Bring the water to a rolling boil over high heat. Once boiling, immediately remove the pan from the heat, cover it, and let it sit for 10-12 minutes for perfectly hard-boiled eggs. For softer yolks, reduce the sitting time to 8-9 minutes. For very firm yolks, you can let it sit for up to 14 minutes, but be careful not to overcook them as they can become rubbery.
2. Cool the Eggs: After the eggs have sat for the desired time, immediately drain the hot water and rinse the eggs with cold water until they are cool enough to handle. Alternatively, you can transfer them to an ice bath – a bowl filled with ice and cold water. This rapid cooling stops the cooking process and makes the eggs easier to peel.
3. Peel the Eggs: Gently tap each egg all over on a hard surface to crack the shell. Start peeling under cool running water. The water helps to get under the shell and makes peeling much smoother. If you find it difficult to peel, try starting from the larger end of the egg where there is usually an air pocket. Ensure all shell fragments are removed.
4. Chop the Eggs: Once peeled, roughly chop the hard-boiled eggs. You can use an egg slicer for more uniform pieces if you prefer a finer texture. For a chunkier egg salad, simply roughly chop them with a knife. The level of chopping is a matter of personal preference – some prefer a very finely chopped egg salad, while others like it chunkier.
5. Prepare the Vegetables: While the eggs are cooling and peeling, finely dice the celery and red onion (or shallot). Mincing them finely ensures they distribute evenly throughout the egg salad and don’t overpower the other flavors. Wash and dry the fresh dill thoroughly, then finely chop it.
6. Combine Ingredients: In a medium-sized bowl, combine the chopped eggs, mayonnaise, Dijon mustard, diced celery, minced red onion (or shallot), and chopped fresh dill.
7. Season and Mix: Season generously with salt and freshly ground black pepper. Start with about ½ teaspoon of salt and ¼ teaspoon of pepper, and adjust to taste. Gently mix all the ingredients together until just combined. Be careful not to overmix, as this can make the egg salad watery. You want everything to be nicely incorporated but still retain some texture.
8. Chill and Serve: Cover the bowl with plastic wrap or transfer the egg salad to an airtight container. Refrigerate for at least 30 minutes to allow the flavors to meld and the egg salad to chill. Chilling also helps to firm up the texture and makes it more enjoyable to eat. Serve chilled and enjoy!

Nutrition Facts: A Look at What You’re Eating (Per Serving)

This Classic Egg Salad with Dill is not only delicious but also provides some essential nutrients. Here’s an approximate nutritional breakdown per serving (serving size is roughly ½ cup):

• Calories: Approximately 250-300 kcal (Calories can vary depending on the amount of mayonnaise used and the size of the eggs.)
• Protein: 8-10g (Eggs are an excellent source of high-quality protein, essential for muscle building and repair.)

Note: Nutritional values are estimates and can vary based on specific ingredients and serving sizes. For precise values, use a nutrition calculator with the specific brands and quantities of ingredients you use.

Preparation Time: Quick and Convenient

This Classic Egg Salad with Dill is perfect for when you need a quick and satisfying meal.

• Prep time: 15-20 minutes (This includes boiling and cooling the eggs, chopping vegetables, and mixing ingredients.)
• Cook time: 10-12 minutes (For hard-boiling the eggs.)
• Total time: Approximately 25-32 minutes (From start to finish, including chilling time.)

This recipe is wonderfully efficient, making it ideal for busy weeknights, quick lunches, or impromptu gatherings. Most of the time is hands-off while the eggs boil and chill.

How to Serve: Endless Delicious Possibilities

Classic Egg Salad with Dill is incredibly versatile and can be enjoyed in numerous ways. Here are some delightful serving suggestions:

• Classic Sandwich:
  • Spread egg salad generously between slices of your favorite bread. White bread, wheat bread, sourdough, or even croissants work wonderfully.
  • Add crisp lettuce leaves, sliced tomatoes, and cucumber for extra freshness and crunch.
• Crackers and Crostini:
  • Serve egg salad as a dip with your favorite crackers, baguette slices, or toasted crostini.
  • Garnish with a sprinkle of fresh dill or paprika for visual appeal.
• Lettuce Wraps:
  • For a lighter, low-carb option, serve egg salad in crisp lettuce cups, such as butter lettuce or romaine lettuce leaves.
  • Add some sprouts or microgreens for extra texture and nutrients.
• Deviled Egg Salad:
  • Get creative and use egg salad to fill deviled egg halves for a twist on classic deviled eggs.
  • Garnish with paprika or a sprig of dill.
• Salad Topping:
  • Place a scoop of egg salad on top of a bed of mixed greens or your favorite salad.
  • Add other salad vegetables like cherry tomatoes, bell peppers, and avocado for a complete meal.
• Stuffed Celery Sticks:
  • Fill celery sticks with egg salad for a crunchy and refreshing snack or appetizer.
  • Sprinkle with paprika or chopped chives for added flavor and visual appeal.
• Avocado Toast:
  • Spread mashed avocado on toast and top with a generous scoop of egg salad for a protein-packed and flavorful breakfast or lunch.
• Picnic or Potluck Staple:
  • Egg salad is perfect for picnics, potlucks, and outdoor gatherings as it travels well and can be made ahead of time.

Additional Tips: Elevating Your Egg Salad Game

Want to take your Classic Egg Salad with Dill to the next level? Here are some helpful tips and tricks:

1. Perfectly Cooked Eggs are Key: Don’t overcook your eggs! Overcooked eggs can become rubbery and have a sulfurous smell. Follow the recommended cooking time for perfectly tender egg whites and creamy yolks. An ice bath is crucial for stopping the cooking process and making peeling easier.
2. Use Fresh, High-Quality Ingredients: The quality of your ingredients directly impacts the taste of your egg salad. Use fresh eggs, good quality mayonnaise, and vibrant fresh dill for the best flavor.
3. Adjust Mayonnaise to Your Preference: The amount of mayonnaise can be adjusted to your liking. If you prefer a drier egg salad, use less mayonnaise. For a creamier texture, add a bit more. You can also experiment with different types of mayonnaise, like avocado mayonnaise or olive oil mayonnaise, for different flavor profiles.
4. Don’t Overmix: Be gentle when mixing the ingredients. Overmixing can make the egg salad mushy and watery. Mix just until everything is combined.
5. Season Generously and Taste as You Go: Season with salt and pepper to taste. Start with a little and add more gradually, tasting as you go. Remember that chilling can slightly diminish flavors, so you might need to add a bit more seasoning before serving.
6. Add a Touch of Acidity: A squeeze of lemon juice or a dash of white wine vinegar can brighten up the flavors and add a nice tang. You can add this along with the mayonnaise and mustard.
7. Customize with Add-ins: Feel free to experiment with other add-ins to customize your egg salad. Consider adding chopped pickles, capers, or a pinch of paprika for extra flavor and texture. A dash of hot sauce can also add a subtle kick.
8. Make it Ahead of Time: Egg salad is a great make-ahead dish. It actually tastes even better after the flavors have had time to meld in the refrigerator. Prepare it a few hours in advance or even the day before serving. Just be sure to store it properly in an airtight container in the refrigerator.

FAQ: Your Burning Egg Salad Questions Answered

Got questions about making the best Classic Egg Salad with Dill? Here are answers to some frequently asked questions:

Q1: How long does egg salad last in the refrigerator?
A: Properly stored in an airtight container in the refrigerator, egg salad will typically last for 3-4 days. It’s best to consume it within this timeframe for optimal freshness and food safety.

Q2: Can I freeze egg salad?
A: Freezing egg salad is generally not recommended. The mayonnaise can separate and the texture of the eggs can become watery and unpleasant upon thawing. It’s best to make egg salad fresh and enjoy it within a few days.

Q3: Can I make egg salad without mayonnaise?
A: Yes, you can substitute mayonnaise with other creamy alternatives like Greek yogurt, avocado, or a combination of both. These options will alter the flavor and texture slightly, but can still create a delicious and healthier egg salad.

Q4: What can I use instead of dill if I don’t have fresh dill?
A: While fresh dill is highly recommended for this recipe, you can substitute it with dried dill. Use about 1 teaspoon of dried dill for every tablespoon of fresh dill. You can also consider other fresh herbs like chives, parsley, or tarragon, but the flavor profile will be different.

Q5: How can I make my egg salad healthier?
A: To make egg salad healthier, you can use light mayonnaise or substitute some of the mayonnaise with Greek yogurt or mashed avocado. Increase the amount of vegetables like celery and onion. You can also use whole wheat bread or lettuce wraps when serving.

Q6: Why is my egg salad watery?
A: Watery egg salad can be caused by overmixing, adding too much mayonnaise, or not draining excess water from the cooked eggs properly. Be gentle when mixing and ensure your eggs are cooled and peeled thoroughly before chopping.

Q7: Can I add other vegetables to my egg salad?
A: Absolutely! Feel free to add other finely diced vegetables like bell peppers, cucumber, or carrots to your egg salad for added flavor and texture. Just ensure they are finely diced so they blend well with the other ingredients.

Q8: What is the best type of mustard to use in egg salad?
A: Dijon mustard is generally recommended for classic egg salad due to its tangy and slightly sharp flavor. However, you can also use yellow mustard for a milder flavor or even whole grain mustard for a more robust and textured option. Experiment to find your favorite!

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