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Dill Egg Salad

Prep Time:

30 mins

Cook Time:

10 mins

Servings:

2-3

Flavors Used:

We’re keepin’ it classic and doin’ it right with a simple, creamy egg salad. This one’s smooth, fresh, and balanced, with just enough tang and dill flavor to make it stand out without overcomplicatin’ things. It’s great for meal prep, breakfast, sandwiches, crackers, or just straight outta the bowl. Get ready for a Dan-good Dill Egg Salad that you’ll want to make again and again.

Ingredients

1 tbsp Dan-O’s Dips Dill
6 large eggs
¼ cup mayonnaise
2 tsp Dijon mustard
1 tsp fresh lemon juice
¼ cup finely diced red onion
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh dill

Preparation Instructions

Start by placing your eggs in a medium pot and cover them with cold water by about an inch.
Bring that water up to a rolling boil, then put a lid on the pot and turn the heat off. Let the eggs sit, covered, for 9 to 12 minutes, depending on how firm you like your yolks. (10 mins done in this recipe)
Once they’re done, transfer the eggs into a bowl of ice water and let them chill for about 15 minutes. This helps stop the cooking and makes peeling a whole lot easier.
Peel the eggs, then chop them up and set them aside.
In a medium bowl, mix together the mayonnaise, mustard, lemon juice, and Dan-O’s Dips Dill until smooth. Add in the onions and give it a quick mix.
Now gently fold in the chopped eggs, chives, and fresh dill. Take your time here — you want everything mixed, not mashed.
Cover the bowl and let it chill in the fridge for about 20 minutes so those flavors can come together. Give it one last stir, and it’s ready to serve. Yum Yum Get Ya Sum!®