This Egg Salad with Dill is creamy, bright, and full of flavor thanks to fresh dill and a subtle touch of horseradish. Built from simple ingredients and easy techniques, the salad comes together quickly once the eggs are cooked. It’s perfect for sandwiches, toast, meal prep, or a high-protein snack.
If you enjoy classic egg salad but want a fresher, more interesting version, this Egg Salad with Dill is a great choice. The base is the familiar creamy egg-and-mayo texture, enhanced by chopped fresh dill for brightness and prepared horseradish for a gentle tang. Whole grain Dijon mustard adds savory complexity, though you can use regular Dijon or yellow mustard if preferred.
The recipe is forgiving and adaptable: make the hard boiled eggs ahead of time and store them in the fridge so the salad can be mixed in minutes. Serve it on toasted sourdough, in lettuce wraps for a low-carb option, or spooned onto crackers for a simple appetizer.
Why this recipe works
- Quick and easy. Once the eggs are prepared, the salad mixes up in about 10 minutes.
- Fresh flavor. Fresh dill lifts the richness of the eggs while horseradish adds a mild, refreshing bite.
- High in protein. A filling option for lunch or a protein-packed snack.
- Versatile. Enjoy it on bread, toast, pita, crackers, or wrapped in lettuce.
Recipe ingredients
- Hard boiled eggs. Chopped or mashed to the texture you like. Prepare in advance or use store-bought hard boiled eggs.
- Mayonnaise. Binds the salad and creates a creamy texture. Swap some or all with Greek yogurt for a lighter, higher-protein option.
- Whole grain Dijon mustard. Adds savory depth; regular Dijon or yellow mustard may be used instead.
- Fresh dill. Provides a bright, herbaceous note. Finely chop for the best distribution of flavor.
- Prepared horseradish or horseradish cream. Adds a subtle tang and warmth. Start with a small amount and increase to taste.
- Salt and pepper. To season and balance the flavors.
See the recipe card below for exact quantities and full instructions.
How to make egg salad with dill and horseradish
This creamy egg salad comes together in just a few easy steps once the eggs are ready.
1. Peel and roughly chop the hard boiled eggs. Place them in a medium mixing bowl.
2. Mash the eggs lightly with a fork if you prefer a creamier texture, or leave them chunkier for more bite.
3. Add mayonnaise, whole grain Dijon mustard, chopped fresh dill, and prepared horseradish. Season with sea salt and black pepper.
4. Stir until everything is evenly combined. Taste and adjust the seasoning or horseradish level as needed. Chill briefly for the best flavor, if time allows.
How to cook perfect hard boiled eggs
Great egg salad starts with well-cooked eggs. A reliable method is to cook the eggs until the yolks are fully set, then immediately transfer them to an ice bath to stop cooking and make peeling easier. Eggs can be cooked on the stovetop or in an air fryer; both approaches yield easy-to-peel eggs when handled properly.
Once cooled in ice water, peel and refrigerate the eggs until you’re ready to assemble the salad. Hard boiled eggs can be prepared a day or two in advance to save time.
Tips for success
- Keep some texture. Don’t overmix — a little chunkiness makes for a better mouthfeel.
- Adjust to taste. Mash the eggs more for creaminess or leave them chunkier for contrast.
- Go easy on the horseradish at first. Add more gradually until you reach your preferred level of tang.
- Use fresh dill when possible. Fresh herbs deliver the best flavor; dried dill can be used in a pinch but is less vibrant.
- Chill before serving. Cooling the salad for 30–60 minutes helps the flavors meld and taste brighter.
Recipe FAQs
Yes. Egg salad often tastes better after chilling for a few hours because the flavors blend. Store it refrigerated until ready to serve.
Yes. Substitute part or all of the mayonnaise with plain Greek yogurt for a lighter, tangier version.
Prepared horseradish provides a bright heat and tang rather than sustained spice. It enhances the salad’s flavor without overwhelming it when used sparingly.
Serving suggestions
- On toasted sourdough or your favorite sandwich bread.
- In lettuce leaves for a low-carb meal.
- With crackers or crostini as an appetizer.
- Stuffed into pita pockets or wraps.
- Part of a brunch spread alongside fresh fruit and greens.
Storage
Store egg salad in an airtight container in the refrigerator for up to 3 days. Stir before serving to refresh the texture and redistribute any dressing that has settled.
More lunch recipes you’ll love:
- Crispy salmon patties with lemon dill sauce
- Dill pickle tuna salad
- Mediterranean three-bean salad
- Easy canned salmon salad
- Lemon tarragon chicken salad lettuce wraps
Did you try this recipe? If so, please leave a review below and tag @flavorthemoments on social media so I can see what you made.
Egg Salad with Dill
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise (or Greek yogurt)
- 1 tablespoon whole grain Dijon mustard
- 1 tablespoon chopped fresh dill
- 2 teaspoons prepared horseradish (up to 1 tablespoon, to taste)
- 1/4 teaspoon sea salt, or to taste
- 1/8 teaspoon black pepper, or to taste
Instructions
- Hard boil the eggs using your preferred method. Once cooked, transfer the eggs to an ice bath and cool completely. This can be done 1–2 days in advance.
- Peel the eggs, chop them, and place into a medium bowl. Mash lightly or more thoroughly depending on the texture you prefer.
- Add the mayonnaise, mustard, chopped dill, horseradish, salt, and pepper. Stir until evenly combined. Taste and adjust seasoning or horseradish to your liking.
- Chill briefly if desired, then serve on bread, toast, crackers, or in lettuce wraps.
Notes
- Flavor tip: Prepared horseradish delivers a brighter, more assertive flavor; horseradish cream creates a milder, richer profile. Omit if you prefer no horseradish.
- Swap the dill for other fresh herbs like chives or parsley if you prefer.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Nutrition is an estimate and intended as a guideline.