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Egg Salad

A creamy egg salad balanced with fresh dill, Dijon mustard, and a touch of lemon. Light, flavorful, and not overly heavy, it’s a clean take on a classic that works for sandwiches, wraps, or simple plates.
Shared notes will appear here.
Soups, Salads & Bowls
American
Kitchen Pace : 🕒
Servings: 3
Recipe by NAVA Kitchen
A bowl of creamy dill egg salad with chopped eggs, celery, and herbs, topped with paprika and served with sliced rustic bread on a neutral background.
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Ingredients:

  • 6 eggs, hard-boiled, chilled, and peeled
  • 4 tbsp mayonnaise
  • 2 tsp Dijon mustard
  • 1 tsp fresh lemon juice
  • 1 celery stick, finely diced
  • 1 tbsp fresh dill, finely chopped
  • ½ tsp paprika
  • ¼ tsp black pepper
  • ¼ tsp salt

Method:

Start Cooking
  • Chop the hard-boiled eggs into small pieces.
  • In a bowl, mix mayonnaise, Dijon mustard, and lemon juice until smooth.
  • Add chopped eggs, celery, and dill.
  • Season with paprika, salt, and black pepper.
  • Fold gently until creamy but still slightly chunky.
  • Taste and adjust salt or lemon if needed. Bon appétit.

Kitchen Tools:

Notes:

From the kitchen
  • Chop eggs to your preferred texture, slightly chunky gives the best bite.
  • Start with less salt, Dijon and mayo already add seasoning.
  • Use fresh lemon juice, it keeps the flavor bright.
  • Let it rest 15–20 minutes before serving for better balance.
  • Add mayo gradually if you want it creamier.
 
Make it yours
  • Add chopped pickles for a tangy, deli-style version.
  • Add a dash of hot sauce for heat.
  • Swap dill for parsley for a milder flavor.
  • Add scallions for a sharper bite.
  • Increase mayo for a richer, creamier texture.
  • Add extra herbs for a more pronounced fresh flavor.
 
At the table
  • Serve on toasted bread, croissants, or sandwiches.
  • Spoon into lettuce wraps for a lighter option.
  • Pair with sliced tomatoes or cucumbers.
  • Great for quick lunches, picnics, or meal prep.

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Nutrition:

Calories: 258 kcal | Carbohydrates: 1 g | Protein: 12 g | Fat: 23 g | Saturated Fat: 5 g | Polyunsaturated Fat: 10 g | Monounsaturated Fat: 6 g | Trans Fat: 0.1 g | Cholesterol: 336 mg | Sodium: 310 mg | Potassium: 153 mg | Fiber: 0.4 g | Sugar: 1 g | Vitamin A: 672 IU | Vitamin C: 1 mg | Calcium: 56 mg | Iron: 2 mg
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