Egg Salad with Dill
This Egg Salad with Dill is creamy, fresh, and packed with flavor thanks to fresh dill and a subtle kick of horseradish. Made with simple ingredients, this easy recipe comes together in just 10 minutes once the eggs are boiled, and is perfect for sandwiches, meal prep, or a high-protein snack!
If you love classic egg salad but want something a little more exciting, this Egg Salad with Dill is the recipe for you. It has the creamy texture that you’d expect, along with the bright flavor of dill and the subtle kick of horseradish that keeps you coming back for more.
The combination of dill and horseradish is what makes this stand out. Dill adds freshness, while horseradish brings just enough zing to balance the richness of the eggs and mayo.
It also includes whole grain dijon mustard for savory depth of flavor, which can be substituted with Dijon or yellow mustard.
The best part is that it comes together in just 10 minutes once the eggs are boiled. You can prepare my hard boiled eggs or air fryer hard boiled eggs completely in advance to make prep time super quick.
Whether you serve it on toasted sourdough, in lettuce wraps, or straight from the bowl, this is one of those recipes that feels simple but tastes elevated.
It’s a simple twist on a classic egg salad recipe that adds just enough flavor to make it feel new!
Why this recipe works
- Quick and easy! It comes together in 10 minutes once the eggs are cooked.
- Elevated flavor. Fresh dill adds bright, fresh flavor and horseradish adds a subtle tangy kick.
- High protein. Great for meal prep lunch or snacks.
- Versatile. Serve as a sandwich, on toast, or low-carb style in lettuce wraps.
Recipe ingredients
- Hard boiled eggs. Chopped or mashed to your liking. You can prepare the hard boiled eggs in advance (recipes linked below in the notes section), or purchase store bought boiled eggs.
- Mayonnaise. Adds creaminess and binds the egg salad together. Sub with Greek yogurt or even cottage cheese for a higher protein option.
- Whole grain Dijon mustard. Adds savory depth of flavor. Swap it with regular Dijon or yellow mustard.
- Fresh dill. Adds bright, fresh flavor that pairs perfectly with eggs. Not a fan of dill? See my fresh herbs guide to find the right substitute for you.
- Prepared horseradish or horseradish cream. The secret ingredient for a subtle kick. Prepared horseradish adds the most flavor, while horseradish cream creates a milder, richer egg salad. Horseradish sauce will be far too mild.
- Salt and pepper. Enhances and balances the flavor.
See the recipe card below for the full list of ingredients and quantities.
How to make egg salad with dill and horseradish
This creamy egg salad comes together in just 10 minutes once the eggs are boiled!
Simply peel, chop, then mash the eggs depending on the desired consistency.
How to cook perfect hard boiled eggs
Perfect eggs are key to great egg salad.
If you need a reliable method, try my:
- classic stovetop hard boiled eggs or
- air fryer hard boiled eggs for an easy, hands-off option.
Both methods produce easy-to-peel eggs with perfectly set yolks.
Tips for success
- Don’t over-mix. Keep some texture for the best consistency.
- Adjust texture to your preference. Mash the eggs more for a creamy egg salad or leave them chunkier for more texture.
- Start light with horseradish — you can always add more.
- Use fresh dill for the best flavor (dried works in a pinch).
- Chill before serving for even better flavor.
Recipe FAQs
Yes! It actually tastes better after chilling for a few hours.
You can substitute part or all of the mayo with Greek yogurt for a lighter version.
Prepared horseradish adds a mild heat and tanginess, but it shouldn’t be overpowering. It enhances the flavor of egg salad without making it spicy.
Serving suggestions
- On toasted sourdough or sandwich bread.
- In lettuce wraps for a low-carb option.
- With crackers or crostini for an appetizer.
- Stuffed into pita or wraps.
- Add to your brunch spread.
Storage
Store egg salad in an airtight container in the refrigerator for up to 3 days. Stir before serving.
More lunch recipes you’ll love:
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Egg Salad with Dill
Equipment
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise see note 1
- 1 tablespoon whole grain Dijon mustard sub with Dijon or yellow mustard
- 2 teaspoons prepared horseradish or up to 1 tablespoon; see note 3
- 1/4 teaspoon sea salt or to taste
- 1/8 teaspoon black pepper or to taste
Instructions
- Hard boil the eggs using my classic hard boiled egg recipe or air fryer hard boiled eggs. Be sure to submerge them in ice water until they've completely cooled. This can be done up to 1-2 days in advance.6 large eggs
- Peel the eggs, chop them, and place in a medium bowl. Mash the eggs as desired to achieve the desired consistency. Add the mayo, mustard, dill, horseradish, salt and pepper and stir until well combined. Taste and adjust the seasoning as necessary, and enjoy!3 tablespoons mayonnaise, 1 tablespoon whole grain Dijon mustard, 2 teaspoons prepared horseradish, 1/4 teaspoon sea salt, 1/8 teaspoon black pepper
Notes
- Pro tip: Use prepared horseradish for a more potent flavor, or horseradish cream for a milder, richer flavor. Horseradish sauce will be far too mild. Omit the horseradish if you’re not a fan.
- Swap the dill with your favorite chopped fresh herbs such as chives, parsley, etc.
- Store this creamy egg salad in the refrigerator for up to 3 days.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
