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
Delicious! This will be a repeater recipe. 🙂
I’m working on my menu for a 100 person Halloween luncheon, and these look perferct! If I needed to make the filling ahead of time, will it discolor due to the avocados? Also, would this taste good on a pumpernickel bread?
YES, The avocado will discolor. I would make filling ingredients ahead but them keep separate, mixing up right before serving, so it looks nice and fresh. It should be great on pumpernickel.
Made this recipe and loved it. Probably the best egg salad I have tasted in many years. I ate it without any bread and it was still very satisfying.
Thanks so much Dianne! Glad you enjoyed it!
Definitely trying this one! I can imagine that the how to bonsai avocado makes for an incredible
smoothie texture.
HONEY!
I am primarily vegan and have problems finding good plant-based breakfast recipes that don’t require the use of a to of soy or processed foods. I saw this sandwich and had to have it. Mean it made me excited about eating breakfast. i boiled the eggs and thought, “Why waste my good vegan mayo on eggs?” so I decided to replace the eggs with smashed chickpeas. I love herbs so I doubled the cilantro, parsley and dill and the capers because I love them too. And, when I tell you this sandwich gave me life, honey, I mean that! This was so delicious. Im going to make more and let it sit in the fridge overnight to let the flavors get all happy and have it again tomorrow. This will literally be what gets me out of bed in the morning! I needed this in my life. Thank you. Thank you. THANK YOU!
Awesome! Great to hear and thanks for the awesome comment. 🙂
Whoa nice idea for the vegan version. You can also use black salt and it will give more egg flavor 🙂
Oooooo- will have to try that!
I just made this in a wrap and it was so good! I’m glad I froze lots of fresh dill over the summer. What would you plate this with for a luncheon to round out the looks and taste?
Mmmmm, that sounds yummy! You could serve it over tender greens or butter lettuce, with a light vinaigrette?
Love the avocado in the egg salad! I used parsley, green onion, and chives. Delicious and adaptable.
Holy cow this is delicious!! I halved the recipe, big mistake, the two of us cleaned the bowl. I’m not a fan of capers yet but I followed the recipe exactly and don’t leave them out they are such a great flavor with the herbs celery and green onions. I was going to make the sandwich but opted to put the avocado on each bread slice and omit it from the egg salad then I made the sandwich open faced cutting each slice into four pieces. I thought I was in London savoring tea sandwiches or should I say wine sandwiches 🙂
I almost didn’t make these because after 38 years I thought I’d tried every egg salad permutation and love my favorites until now…..new and best favorite!! Thank you
thanks for sharing and Im glad you enjoyed it!
This was fabulous, made it today. I will eat the next round minus the bread, the bread takes too much away from the great taste of the egg salad.
Awesome, thanks! I love this over greens or even in a toasty tortilla too!Less bread. 😉
Would it be wrong to have this simply by the spoonful? 🙂 Just made it for my husband’s lunch, and it is tasty!
Hahaha! I think its perfect by the spoonful! Or even in a taco shell!
I would exclude the celery because I’m not a big fan of it. I love the green goddess flavors.
So yummy and perfect for Spring! I just posted about my version.
PING
http://www.biomeglio.com/insalata-verde-con-uova-e-avocado/
I made this! Suuuuper tasty and fresh and lovely. I never thought to use capers in egg salad but it turned out awesome.
Cheers! 🙂
Yay!! great!!
What a beautiful sandwich! I have always loved classic egg salad, but I really like how you’ve spruced this up. I especially like the addition of avocado, radish and lemon zest. This must have so much flavor!
Thanks Julia!!
I ADORE this… the ingredients are on point, photos are stunning… I’m hungry now. So thanks for that. 😉 So…I went through my leftover eggs already… but guess what. This Sunday is Greek Easter and the hubby is Greek… so I’ll have a BUNCH more eggs, and this is happening next week for lunch. Done. Brown Bagged. Thanks for sharing, girl! xo
Thanks so much Alison…always love making people hungry!! I forgot about Greek Easter..great reason to have more eggs. 🙂
ohh, love it!
Now THIS is a superlative egg salad sandwich. I love egg salad to start with. Well done!I don’t normally talk about ME, but please make note of the slight change from Wild Goose Tea. New web design—whoopee. And adding new features too.
Thanks Carol…and let me know when your site is done…the link didn’t work…you must be still working on it?
I fall in love with sandwiches constantly but the relationship never lasts long because I just wind up devouring them. This one you’ve made here is gorgeous to look at and undoubtedly tasty. Egg salad is one of my favorites! Pinned!
Thanks so much…one my my fav’s too. 🙂
Such a stunning sandwich!! This looks great!
Wow! Your egg sandwich looks absolutely divine! I love how green it is. Perfect to bring in the new season!
Thanks Mary Frances….hope all is well with you!
This is beyond gorgeous.
Ohhhh does this sandwich look amazing!
Wow! That looks like a one good sandwich!
Gorgeous,summery, and healthy. What more could you want!