Simple Dill Egg Salad

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

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.

Course Lunch

Cuisine American

Diet Gluten Free, Low Lactose, Vegetarian

Keyword dill egg salad, hard boiled eggs, salad

Prep Time 10

Total Time 10

Servings servings

Calories 183

Author Robyn Conley Downs

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.

Nutrition