Egg Salad with Fresh Dill Recipe
This Egg Salad recipe is healthy and delicious! Made with yogurt, capers, and fresh dill, it's easy to make and bursting with fresh spring flavor.
How to Make the Best Egg Salad with Fresh Dill
This Egg Salad with Fresh Dill is a refreshing twist on the classic recipe that’s perfect for spring and summer gatherings. By combining creamy Greek yogurt with mayonnaise, you get all the richness you love with a lighter, tangier flavor profile. The addition of capers and caper brine adds a briny pop that pairs beautifully with the fresh dill and lemon zest.
What sets this egg salad apart is the technique of mashing the yolks into the creamy base while folding in finely chopped egg whites. This creates a silky, cohesive texture that spreads perfectly on bread or crackers. The celery and green onions provide just the right amount of crunch to balance the creaminess.
Serve this delicious egg salad on your favorite crusty bread, in a lettuce wrap for a low-carb option, or simply enjoy it with crackers as a satisfying snack. It’s quick to prepare and makes for an excellent meal prep option—just note that it’s best enjoyed the same day for optimal freshness.
Egg Salad with Fresh Dill
This Egg Salad recipe is healthy and delicious! Made with yogurt, capers, and fresh dill, it's easy to make and bursting with fresh spring flavor.
Ingredients
Egg Salad
Optional Additions
Instructions
Preparing the Eggs
- Place 8 large eggs in a steamer basket fitted in a saucepan or pot, with water on the bottom. Bring to a boil.
- Cover, simmer gently on medium-low heat for 12 minutes. Peel under running cold water. Cut them in half.
Making the Egg Salad
- In a medium bowl, mix the mayonnaise, yogurt, celery, onions, fresh dill, capers, caper brine, lemon zest, and Dijon mustard.
- Add the egg yolks to the yogurt mixture and mash with a fork, mixing until creamy. Chop the egg whites finely and fold them in.
- Season with salt and pepper to taste.
- Refrigerate until ready to use—best used the same day!
Notes
- For best results, use eggs that are a week or two old—they peel more easily than fresh eggs.
- Substitute Italian parsley for dill if desired.
- Adding fresh tarragon elevates the flavor significantly.
- For a creamier egg salad, add a diced avocado.
