This Egg Salad Recipe With Dill is creamy and has just the right balance of crunchy celery and bright herbs. It’s perfect served on croissants for sandwiches.
It costs $5.15 to make this recipe. The recipe makes four sandwiches, which costs about $1.29 per sandwich.
With Easter on its way, I thought it was best to share all things Hard Boiled Eggs with you! So my top recipes are these Instant Pot Hard Boiled Eggs, this Cobb Salad, these Deviled Eggs, and this Hard Boiled Eggs Recipe Roundup.
Table of Contents
Nothing says Springtime to me more than egg salad. My extended family has a yearly Easter party just before Easter every year. The kids run around blowing bubbles and throwing frisbees while the adults socialize.
It is one of my favorite times of the year. The weather is gorgeous, and the food is delicious. My go-to for this yearly party is this egg salad recipe.
The simple ingredients come together in this recipe to make a creamy and dreamy Egg Salad that is irresistible. It is the perfect way to use up all those Easter Eggs, as a side salad, on toast, or a croissant.
I will show you how easy it is to make this Egg Salad so you too can enjoy this delicious salad.
With so many options for making egg salad, how do you know which one is the best egg salad recipe? Look no further. I have cracked the case (pun intended!)!
Whether you serve this salad plain or on a croissant, you’ll get the creaminess of the mayo mixed with the crunch of the celery with a refreshing burst of flavor from the fresh chives and dill.
So get your picnic baskets ready and make this classic egg salad sandwich recipe right now!
I thought it was best to dedicate an entire week to Hard Boiled Eggs with Easter on its way! You’ll find this recipe and more recipe ideas and uses for Hard Boiled Eggs.
Hard-Boiled Eggs Week
Ingredients and Cost
Per Serving Cost: $1.29
Recipe Cost: $5.15
- 10 large eggs – $1.00
- ⅓ cup mayonnaise – $0.23
- 1 ½ Tablespoons lemon juice – $0.10
- 1 Tablespoon Dijon Mustard – $0.15
- ¼ teaspoon salt – $0.01
- ⅛ teaspoon black pepper – $0.01
- 1 large celery rib – $0.18
- 2 Tablespoons fresh chives – $0.05
- 1 Tablespoon fresh dill – $0.32
- 4 large croissants – $2.90
- 4 large pieces of Romaine lettuce – $0.20
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
How To Make Egg Salad
- First, peel the eggs and then cut them in half lengthwise. Put the yolks into a medium bowl and set the whites aside.
- Next, add the mayonnaise, lemon juice, mustard, salt, and pepper to the bowl. Use a potato masher to mash everything together.
- Then, cut the egg whites into small pieces and add them into the egg yolk mixture.
- Gently mix in the celery, chives, and dill until evenly coated.
- Cover the salad with plastic wrap and place in the fridge to chill for at least thirty minutes.
- Finally, season with salt and pepper before serving on a croissant or plain.
***For complete recipe instructions see the recipe card below!
- Please don’t use low-fat or fat-free mayonnaise for the egg salad recipe because it will make it runny and no one wants that!
- Instead of mayonnaise you can use Greek yogurt or sour cream.
- You can use fresh or freeze-dried chives in this recipe. In a pinch you can use green onion.
- Instead of Romaine lettuce you can use butter lettuce or iceberg lettuce.
- While you don’t have to use croissants for the sandwiches, I really like how they dress the sandwiches up. Other options are whole wheat bread of your choice, large tortillas for wraps, and pita pockets.
SERVE: As with most recipes with dairy products in them, you shouldn’t leave this egg salad out for longer than 2 hours.
STORE: This salad by itself will stay fresh in an airtight container stored in the fridge for 3-5 days.
FREEZE: Eggs and mayonnaise do not freeze well, so I do not recommend freezing this recipe. The freezing temperature affects their consistency, leaving you with a watery mess when you defrost it.
When stored correctly in an airtight container, it will last for 3-5 days. However, I do not recommend keeping the salad on the croissants in the refrigerator because they will become soggy within a few hours.
The average homemade egg salad contains about 220 calories for every ½ cup serving size. When you add a croissant to make an egg salad sandwich, it’s more like 604 calories.
Unfortunately, the two main ingredients in egg salad, eggs, and mayonnaise, do not freeze well. The freezing temperature affects their consistency, leaving you with a watery mess when you defrost it.
Hard-boiled eggs will stay fresh in the fridge for up to one week. However, there are a few quick ways to tell if the hard-boiled egg has gone bad.
First, if the yolk is brown or watery, this is a sign it is no longer fresh. Second, if the smell is not fresh, throw it away. Lastly, you can perform the float test. Set the hard-boiled egg in a bowl of water. If it sinks, the egg is fresh. However, if it floats to the top, the egg is old and should be tossed.
I like to label my egg cartons with the date when I put them in the fridge to help me remember how long they have been in the refrigerator.
- Measuring cups and spoons
- Cutting board
- Chef’s knife
- Mixing bowl
- Potato masher
More Side Dishes
- Grape Salad
- Fried Apples
- Buttermilk Mashed Potatoes
- Crockpot Scalloped Potatoes
- Tri-Color Pasta Salad
- Frog Eye Salad
- Cucumber Tomato Feta Salad
- Brown Sugar and Honey Glazed Carrots
- Three Bean Salad
- Best Baked Mac and Cheese
Egg Salad Recipe With Dill
- measuring cups and spoons
- cutting board
- chef's knife
- mixing bowl
- potato masher
FOR EGG SALAD:
- 10 large hard-boiled eggs
- ⅓ cup mayonnaise
- 1 ½ Tablespoons lemon juice
- 1 Tablespoon Dijon mustard
- ¼ teaspoon salt
- ⅛ teaspoon freshly cracked black pepper
- 1 large celery rib chopped fine
- 2 Tablespoons chopped fresh chives
- 1 Tablespoon chopped fresh dill
FOR EGG SALAD SANDWICHES:
- 4 large croissants cut in half
- 4 large pieces of Romaine lettuce
MAKE THE EGG SALAD:
- Peel the eggs and cut them in half lengthwise. Set the whites aside and put the yolks into a medium bowl.
- Add the mayonnaise, lemon juice, mustard, and salt and pepper to the bowl and mash everything together with a potato masher.
- Cut the egg whites into small, 1/4-inch pieces and add the whites into the egg yolk mixture. Next, add in the celery, chives, and dill and mix gently until the mixture is evenly mixed. Cover the salad with plastic wrap and chill for at least 30 minutes, and up to 1 day ahead of time.
- Just before serving, season with salt and pepper.
FOR EGG SALAD SANDWICHES:
- Place 3/4 cup of salad onto the bottom slice of a croissant. Use the back of a spoon to spread the mixture. Place a piece of lettuce on top of the salad followed by the top piece of the croissant. Repeat with the remaining salad, croissants, and lettuce.