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+ servings
5 from 2 votes

Meal Prep Lemony Dill Egg Salad

Yield 4 -6 servings

Meal Prep Lemony Dill Egg Salad is fresh, bright and super simple to make ahead. A gluten-free, dairy-free, mayo-free recipe.


  • ¼ cup fresh lemon juice
  • 1 garlic clove minced or finely grated
  • 1 teaspoon kosher salt
  • 1 teaspoon yellow mustard
  • 1 teaspoon dried dill
  • ¼ cup extra virgin olive oil
  • 1 cup finely chopped celery
  • ¼ cup finely chopped yellow onion
  • 12 hard boiled eggs finely chopped


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

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