This Egg Salad recipe is healthy and delicious! Made with yogurt, capers, and fresh dill, it’s easy to make and bursting with fresh spring flavor.
Why You’ll Love This Egg Salad Recipe!
This delicious egg salad is so versatile! Turn it into a sandwich or hearty wrap, serve it over a bed of dressed greens ( keto friendly), or serve it as an appetizer on toasted bruschetta, lettuce wraps, or crunchy endive. Or spoon it out of a bowl, like I do sometimes; it’s hard to resist!
The problem with egg salad is that it can be too heavy. We use a combo of yogurt and mayo to lighten it up a bit. The yogurt provides a delicious tanginess along with healthy probiotics. And we add texture- crunchy celery, so very important!
The secret to its incredible flavor is lemon zest, capers, fresh dill, and an optional avocado, making this the best egg salad recipe!
Egg Salad Recipe Ingredients
- Hard-boiled Large eggs: Hard-boiled, peeled, and cooled- scroll down for the best way to hard-boil them!
- Dill: Fresh dill truly elevates egg salad. Feel free to use a blend of dill with fresh parsley, if you wish!
- Celery: Add a tasty crunch!
- Green onions: Give the salad a bit of pungent, savory flavor. Sub white onion or chives if you prefer.
- Greek Yogurt and mayonnaise – we use both, but feel free to use one or the other.
- Dijon mustard: Tangy and sharp, perfect for dressing the salad.
- Capers and caper brine: Salty and briny, giving a pop of bold flavor. Sub chopped dill pickles if desired.
- Lemon zest: For a summery, vibrant taste.
- Optional additions: avocado and tarragon. Tarragon elevates!
How to Make The Best Egg Salad
Step 1: Hard-Boil the Eggs. Place 8 large eggs in a steamer basket fitted in a saucpan or pot, with water on the bottom. Bring to a boil. Cover, simmer gently on medium-low heat for 12 minutes. Cool and peel under running cold water.
Step 2: Mix the dressing. In a medium bowl, use a fork to stir together Greek yogurt, mayo with chopped celery, onions, fresh dill, capers, caper brine, lemon zest, and Dijon mustard.
Step 3: Chop the egg whites and fold them into the creamy egg mixture.
Step 4: Season. Add salt and black pepper to taste.
Step 5: Refrigerate. TIP: If serving this later, wait to add the avocado until just before serving, as it can oxidize and turn brown.
Ways to Serve Egg Salad with Dill
- Make a Sandwich: To make an avocado egg salad sandwich, spread slices with a single layer of mayo (and mustard if desired), layer sliced tomatoes, avocado, and radishes, and top with egg salad and a mound of sprouts or microgreens. Serve open-faced or with a top slice. Feel free to toast the bread too!
- Bruschetta Appetizer: Slice a baguette, brush with olive oil and a pinch of salt, place on a baking sheet and toast in a 400°F oven until crisp. Let cool and top with a spoonful of egg salad. Sprinkle with microgreens or fresh herbs.
- Make a Wrap: To turn this into a wrap, warm a large tortilla until pliable; layer egg salad with arugula, tomato, radishes, and sprouts or microgreens.
- Stuff Endive or Lettuce wraps: Spoon egg salad on top for an appetizer and garnish with radish, microgreens or fresh herbs.
- Serve over salad greens: Toss salad greens with olive oil and lemon juice and season with salt and pepper, top with egg salad, and arrange the veggies (tomatoes, radishes, and avocado) around the egg salad.
Storing Egg Salad
If you have leftover egg salad, store it in the refrigerator in an airtight container for up to 3 days. Place a piece of parchment directly over the egg salad (touching it) then seal tightly with plastic wrap.
This salad tastes great cold, or let it sit for a bit to get closer to room temperature. Remember, the salad can oxidize if you mix in the avocado, so it’s best to serve it immediately.
Egg Salad Variations
- Add pickles! For a crunchy pickled flavor.
- Try different herbs! I love this with basil, cilantro, or flatleaf parsley!
- Add curry powder! For a little exotic twist.
How to Make an Egg Salad Sandwich
I love making an open-faced, knife-and-fork sandwich, piled up high with microgreens. Such a delicious, healthy lunch recipe! To make this, toast your bread, spread with mayo or mustard, layer with avocado, radishes or lettuce, top with egg salad and sprouts.
I could eat this lunch every day.
MY Best Tips
Steam the eggs. We prefer the steaming method for perfectly hard-boiled eggs. Steam for 12 minutes, and they are perfectly creamy yolks without any greying.
Peel under cold running water. The water will help loosen the eggshells.
Use store-bought eggs ( vs. farm-fresh eggs). This is the only time I’ll ever opt for older store-bought eggs over fresh eggs – when I’m peeling them! Fresh eggs are much harder to peel.
Hope you love this Egg Salad Recipe as much as we do. I know you’ll find your favorite way to serve it up! Share in the comments below!
More recipes you may like!
Egg Salad with Fresh Dill
- Prep Time: 20
- Cook Time: 15
- Total Time: 35 minutes
- Yield: 4 cups
- Category: sandwich, salad, eggs
- Method: Mixed
- Cuisine: American
- Diet: Gluten Free
Description
This Egg Salad recipe is healthy and delicious! Made with yogurt, capers, and fresh dill, it’s easy to make and bursting with fresh spring flavor.
Ingredients
- 8 large eggs – hard-boiled, peeled, cooled.
- 1/4 cup full-fat plain Greek yogurt
- 1/4 cup mayo
- 1 cup celery, finely chopped
- 2 green onions, white and green parts, finely chopped (or sub 1/4 cup white onion, finely diced, or 1/4 cup chives)
- 1/4 cup fresh dill, chopped (or sub Italian parsley)
- 1 teaspoon Dijon mustard (or sub 1/2 teaspoon mustard powder)
- 1–2 tablespoons capers, plus 1-2 teaspoons caper brine.
- 1 teaspoon lemon zest
- 1/2 teaspoon salt, more to taste
- 1/2 teaspoon freshly ground black pepper
- Optional additions: 1 tablespoon fresh tarragon (elevates the flavor!), one diced avocado.
Instructions
- Hard-boil the Eggs. Place 8 large eggs in a steamer basket fitted in a saucpan or pot, with water on the bottom. Bring to a boil. Cover, simmer gently on medium-low heat for 12 minutes. Peel under running cold water. Cut them in half.
- Creamy Mixture. In a medium bowl, mix the mayonnaise, yogurt, celery, onions, fresh dill, capers, caper brine, lemon zest, and dijon mustard.
- Combine. Add the egg yolks to the yogurt mixture and mash with a fork, mixing until creamy. Chop the egg whites finely and fold them in.
- Season with salt and pepper.
- Refrigerate until ready to use – best used the same day!
Notes
Mayo/ Yogurt– feel free to use only mayo (½ cup) or only yogurt (½ cup) -with yogurt use full-fat, and add a couple of teaspoons of olive oil.
If adding the avocado, dice it and add it right before serving, adjusting salt and pepper to taste. Avocado can discolor over time, so keep this in mind. Add a little lemon juice to help with oxidation.
Egg salad will keep 2-3 days in the fridge, but will oxidize if you add the avocado.
Serving suggestions:
- Appetizers: Place a large spoonful on toasted bruschetta (or endive) and top it with a few microgreens or fresh herbs.
- Salad: lay a bed of mixed greens and sprouts, and drizzle with olive oil and lemon juice, salt and pepper. Top with a cup of egg salad, arranging tomatoes, radishes and avocado all around.
- Sandwich: spread bread with mayo (and mustard if you like). Layer sliced tomatoes, avocado or radishes (or all). Top with a generous amount of egg salad and a mound of microsprouts. Either serve open-faced or top with a second slice of bread. Cut in half.
Nutrition
- Serving Size: 1 cup
- Calories: 217
- Sugar: 0.6 g
- Sodium: 363.7 mg
- Fat: 19.6 g
- Saturated Fat: 3.8 g
- Carbohydrates: 3.6 g
- Fiber: 2.3 g
- Protein: 7.2 g
- Cholesterol: 191.8 mg
Yummiest egg salad ever. Better than my mom’s which is pretty dang good.
Wow, nice to hear!
Delicious – but not a surprise as from whence it comes 🙂
I was in a rush so used chickpeas in place of the eggs. One addition was to add dill pickles chopped up and a bit of the pickle brine, which IMO gave it yet another flavor boost.
Thank you for all you do and share Sylvia – this home is very grateful!
thanks Joyce!