Egg Salad with Dill
This Egg Salad with Dill is creamy, satisfying and packed with flavor thanks fresh dill and a subtle kick of horseradish. It's made with simple ingredients and takes just 10 minutes to make!
Servings: 4 servings
Calories: 182kcal
Equipment
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise see note 1
- 1 tablespoon whole grain Dijon mustard sub with Dijon or yellow mustard
- 1 tablespoon chopped fresh dill
- 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
Calories: 182kcal | Carbohydrates: 1g | Protein: 10g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.05g | Cholesterol: 283mg | Sodium: 370mg | Potassium: 118mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 415IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg