I still remember the first time I tried making egg salad. I had just moved into my first apartment, and with only a tiny fridge and a single pan to my name, cooking felt like a daunting task. But this humble egg salad? It was a lifesaver. Creamy, tangy, and bursting with fresh flavor, it became my go-to when I needed something fast, nourishing, and impossible to mess up.
This easy sheet pan dinner-style recipe isn’t cooked on a pan, but it fits the same vibe: minimal prep, maximum flavor, and very little cleanup. It’s packed with protein, takes less than 15 minutes from start to finish, and uses simple ingredients you probably already have in your kitchen. Whether you’re looking for a lemon herb chicken recipe alternative, a protein-packed lunch, or just a quick and healthy meal, this egg salad delivers.
Why This Recipe is Special
Egg salad might seem like a basic dish, but this version takes it up a notch. Greek yogurt replaces most of the mayo for a lighter, protein-rich twist. Fresh dill and chives add a herbaceous lift that makes every bite taste like spring. It’s perfect for beginner cooks because there’s no complicated technique—just boil, chop, mix, and enjoy. Plus, it’s incredibly versatile: pile it on toast, tuck it into a wrap, or dip into it with crunchy veggies.
Ingredients and Preparation
Here’s a breakdown of what you’ll need—and why each element matters:
Hard-Boiled Eggs
The star of the show. Egg yolks add richness and creaminess, while extra egg whites boost the protein content.
Plain Greek Yogurt
A creamy, tangy substitute for most of the mayo. It keeps the texture lush without being heavy, and it’s a fantastic source of protein.
Mayonnaise
Just a spoonful brings in that classic egg salad flavor and velvety finish. You can leave it out if you want a lighter version.
Dijon Mustard
Adds a sharp, slightly spicy bite that balances the richness of the eggs and yogurt. Regular mustard works too if that’s what you have.
Fresh Dill
This fragrant herb makes the dish pop. It’s aromatic, refreshing, and pairs beautifully with eggs.
Fresh Chives
They offer a delicate onion flavor that’s less overpowering than raw onions. Green onions make a fine substitute.
Lemon Juice
A splash of citrus cuts through the creaminess and brightens the flavor. Totally optional, but highly recommended.
Paprika
Adds subtle smokiness and color. Smoked paprika can be used for a bolder flavor.
Salt and Pepper
Essential for seasoning—start light and adjust to taste.
Ingredient Swaps & Add-ins
- Swap dill for parsley, basil, or dried herbs in a pinch.
- Add diced pickles, sun-dried tomatoes, or a dash of hot sauce for flair.
- Use avocado for extra creaminess and healthy fats.
- Bacon crumbles or roasted seeds can add texture and crunch.
Step-by-Step Instructions
Step 1
Begin by boiling your eggs. Place them in a pot with enough water to cover them by an inch. Bring to a boil, then reduce heat and simmer for 13 minutes. Immediately transfer the eggs to an ice bath or cold water to stop cooking and make peeling easier.
Step 2
Once the eggs are cool, peel them. Use 6 whole eggs and 4 additional egg whites for a lighter, higher-protein version. Chop all the eggs into small pieces and place them in a medium mixing bowl.
Step 3
Add plain Greek yogurt, a small spoonful of mayo, Dijon mustard, chopped dill, and chives to the bowl. Season with salt, pepper, a pinch of paprika, and a splash of lemon juice if using.
Step 4
Mix gently with a fork or spoon until you get a creamy, well-combined texture. Taste and adjust the seasoning as needed.
Step 5
Serve right away on bread, in a wrap, over greens, or with crackers—or store in the fridge for up to 5 days.
Beginner Tips and Notes
- Overcooked Eggs? If your yolks are gray or crumbly, don’t worry. The creamy mix will help smooth things out.
- Peeling Trick: Tap the egg gently and roll it under your palm to loosen the shell—it peels more cleanly that way.
- No Greek Yogurt? Sour cream or mashed avocado can stand in.
- Don’t Have Chives? Use green onions, red onion, or skip them entirely for a milder taste.
Serving Suggestions
- Serve on toasted whole wheat bread with arugula or spinach.
- Add a scoop to lettuce wraps for a low-carb meal.
- Top a baked sweet potato for a unique twist.
- Pair with a cup of tomato soup or a green salad for a balanced lunch.
- Store leftovers in an airtight container for up to five days. Stir before serving to redistribute any separation.
Let’s Make This Together
Cooking can feel overwhelming, but dishes like this make it easy to build confidence. If you’re new to the kitchen, this lemon herb chicken recipe alternative is the perfect no-fail introduction to building flavor with simple ingredients.
Give it a try, then come back and let me know how it went! Did you add anything fun? Serve it a different way? Leave a comment and share your twist—I’d love to hear your take.
FAQ About Egg Salad with Dill
Yes! This egg salad keeps well in the fridge for up to five days when stored in an airtight container. Just give it a stir before serving, as some separation may occur.
Absolutely. You can omit the mayo entirely and simply use more Greek yogurt for a lighter, tangier version. It will still be creamy and satisfying.
Boil the eggs for 13 minutes, then transfer them immediately to an ice bath. A fully cooked hard-boiled egg will have a firm, bright yellow yolk without a green or gray ring.
Yes, but use it sparingly—about one-third the amount—since dried dill is more concentrated. Fresh dill provides the best flavor, though.
More Relevant Recipes
Print
Easy Egg Salad with Dill
- Total Time: 23 minutes
- Yield: 4 servings 1x
Description
This high-protein egg salad with dill is a creamy, refreshing, and protein-packed meal that comes together in under 15 minutes. Perfect for meal prep, lunchboxes, or light dinners, it’s a quick and healthy meal option with a bright herby flavor and satisfying texture.
Ingredients
- 6 whole hard-boiled eggs
- 4 hard-boiled egg whites
- 1/3 cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 1/2 teaspoons fresh dill, finely chopped
- 1 teaspoon fresh chives, finely chopped
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 1/8 teaspoon paprika
- 1/2 teaspoon fresh lemon juice (optional)
Instructions
- Prepare the eggs: Hard-boil the eggs by placing them in a pot with water that covers them by about an inch. Bring to a boil, then lower the heat and simmer for 13 minutes. Immediately place the eggs in an ice bath or under cold running water until cooled, then peel and set aside.
- Chop the eggs: Use six whole eggs and remove the yolks from four additional eggs to keep only the whites. Chop all eggs into small pieces and add them to a medium bowl.
- Mix the base: Add Greek yogurt, mayonnaise, Dijon mustard, chopped dill, chopped chives, salt, pepper, paprika, and lemon juice to the eggs. Mix well with a spoon or fork until the salad is creamy and evenly combined.
- Taste and adjust: Taste the mixture and adjust seasonings if needed. If you want a looser consistency, add a bit more yogurt or a splash of lemon juice.
- Serve and store: Enjoy right away in sandwiches, wraps, or on salads, or store in the fridge in an airtight container for up to five days.
Notes
- If you prefer an egg salad without mayo, substitute it entirely with Greek yogurt. For added texture and flavor, mix in diced pickles, celery, red onion, or even a few drops of hot sauce. This recipe is naturally gluten-free and works well with keto or low-carb diets when served in lettuce wraps. For a fun variation, top the salad with Everything Bagel seasoning or pair it with avocado toast.
- Prep Time: 10 minutes
- Cook Time: 13 minutes (for boiling eggs)
- Category: Lunch, Snack
- Method: No-cook (after boiling eggs)
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 259 kcal
- Sugar: 6.1 g
- Sodium: 343 mg
- Fat: 11.8 g
- Saturated Fat: 4.1 g
- Unsaturated Fat: 7.2 g
- Trans Fat: 0 g
- Carbohydrates: 8.4 g
- Fiber: 0.5 g
- Protein: 28.1 g
- Cholesterol: 294 mg