This 10-minute dill egg salad is fresh, bright, and super simple to make ahead for weekday lunches. Crunchy celery & onion plus creamy hard boiled eggs all get coated in a mouth-watering lemon-dill-mayo dressing.

Halved hard boiled eggs with chopped celery and onion in a mixing bowl.

5 star review

“Made this today and it’s sooo good!! Added a little extra dill too!! So yummy!”

– Shannon
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This Dill Egg Salad Meal Prep Makes Lunch a Breeze

You know I love to simplify meals, and this easy dill egg salad is no exception. Even if I’m running short on time and don’t feel like taking on a big meal prep session, I always try to prep a few simple things for lunch to sustain us through the week. Usually that looks like throwing in some of my quick hard boiled eggs, roasting a pan or two of veggies, and focusing on getting one or two lunches prepped. Honestly, if I can just get lunch together, I feel pretty good about the whole situation. There’s really nothing better than having a stack of lunches ready to grab and go, especially when they were super quick and practically effortless to make.

And speaking of low-effort, a crunchy + creamy egg salad lunch is definitely one of my favorite meal prep ideas for the week. I love mixing together the quick lemony-garlic-dill dressing, and then pouring the whole thing over some simple chopped veggies and perfectly cooked eggs. The great thing about this recipe, too, is that it’s so versatile! Sometimes I’ll throw in some capers, or chopped pickle, chopped apple, chives, or fresh parsley. Of course, in the spirit of simplicity, this basic version is also a thing of beauty.

A dozen hard boiled eggs in an instant pot.

Delicious Ways to Customize Your Egg Salad Lunch

  • Fresh Dill: Use 1-2 tablespoons of fresh dill in place of dried dill, if you prefer.
  • Full Meal: Make this a full meal by packing it along with fresh greens, crackers, and fruit.
  • Egg Salad Sandwich: Or turn it into a sandwich layered between toasted bread for a more traditional take.
Egg salad, chopped vegetables, crackers, and an apple in a glass meal prep container.
Halved hard boiled eggs in a bowl with chopped celery and onion.
5 stars (2 ratings)

Simple Dill Egg Salad

by Robyn Conley Downs
Servings: 8 servings
Prep: 10 minutes
Total: 10 minutes
This 10-minute dill egg salad is fresh, bright, and super simple to make ahead for weekday lunches. Crunchy celery & onion plus creamy hard boiled eggs all get coated in a mouth-watering lemon-dill-mayo dressing.
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Ingredients

  • 2 teaspoons fresh lemon juice
  • 1 clove garlic, minced or finely grated
  • 1 teaspoon kosher salt
  • 1 teaspoon yellow mustard
  • 1 teaspoon dried dill (or 1 tablespoon fresh dill)
  • ¼ cup mayonnaise
  • 1 cup celery, finely chopped
  • ¼ cup yellow onion, finely chopped
  • 12 hard boiled eggs, finely chopped

Instructions 

  •  In a medium bowl, whisk together the lemon juice, garlic, salt, mustard, dill, and mayonnaise until smooth.
  • Add the celery, onion, and eggs to a large bowl. Add the dressing, stirring to combine. Allow it to sit for 5 minutes for the dressing to absorb. Taste and add additional salt, dill or mayonnaise, if desired.
    Serve immediately or store covered in the fridge for up to 5 days.

Notes

  • No Mayo: If you want to make this egg salad without mayo, you can substitute olive oil.
Course: Lunch
Cuisine: American

Nutrition Information:

Serving: 1 (of 8), Calories: 183kcal, Carbohydrates: 2g, Protein: 10g, Fat: 15g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Cholesterol: 280mg, Sodium: 402mg, Potassium: 149mg, Fiber: 1g, Sugar: 1g, Vitamin A: 455IU, Vitamin C: 4mg, Calcium: 48mg, Iron: 1mg
Nutrition disclaimer
Did you make this recipe?If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

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