Print

5-Minute Dill Egg Salad

Overhead view of dill egg salad on sourdough toast with fresh dill garnish
Print Recipe

Craving a quick, protein-packed meal? This 5-Minute Dill Egg Salad is creamy, flavorful, and perfect for lunches, snacks, or light dinners. With fresh dill, zesty mustard, and tender chopped eggs, it’s versatile and meal-prep friendly. Enjoy it as a sandwich, wrap, or on crackers. Ready to upgrade your lunch game? Let’s get started! 🥚✨

Ingredients

Scale
  • 6 medium hard-boiled eggs (room temperature or chilled)
  • ¼ cup mayonnaise (or Greek yogurt for a lighter option)
  • 2 teaspoons grainy mustard (or Dijon for extra zest)
  • ¼ cup finely sliced green onions (or red onions)
  • 2 tablespoons finely chopped fresh dill (or parsley/chives)
  • Kosher salt and freshly ground black pepper to taste
  • Optional Add-Ins:
    • Chopped pickles or capers
    • Splash of pickle brine
    • Red pepper flakes
    • Crumpled cooked bacon

Instructions

  1. Prepare the Eggs: Peel and roughly chop hard-boiled eggs, leaving some larger pieces for texture. For jammy yolks, boil for 8 minutes; for fully set yolks, boil for 10 minutes.
  2. Make the Dressing: In a medium bowl, mix mayonnaise, mustard, salt, and pepper until smooth.
  3. Combine: Add chopped eggs, green onions, and dill. Gently fold until well coated, keeping some larger egg pieces intact.
  4. Chill (Optional): For enhanced flavor, chill for 10-15 minutes before serving.

Notes

Store in an airtight container in the fridge for up to 4 days. Avoid freezing to prevent texture changes. Add a splash of lemon juice before serving to refresh flavors. Great for meal prep and quick lunches!

Nutrition

Keywords: egg salad, quick lunch, high protein meal, dill egg salad, easy meal prep

Find it online: https://alexandrarecipes.com/dill-egg-salad-recipe/