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Egg Salad with Dill

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A creamy and flavorful egg salad featuring dill and chives, perfect for sandwiches or snacks.

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
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon paprika
  • 1/2 teaspoon fresh lemon juice (optional)

Instructions

  1. Prepare the eggs: Start by hard-boiling the eggs. Place them in a pot and cover them with water. Bring to a boil, then cover and turn off the heat. Let sit for 10-12 minutes before transferring to an ice bath to cool. Once cooled, peel the eggs.
  2. Separate the yolks and whites: Take 4 of the hard-boiled eggs and remove the yolks, placing the yolks in a medium bowl. Chop the remaining whole eggs and the egg whites into small pieces, adding them to the bowl with the yolks.
  3. Mix ingredients: Add the Greek yogurt, mayonnaise, Dijon mustard, fresh dill, chives, salt, black pepper, paprika, and lemon juice (if using) to the bowl.
  4. Combine well: Using a fork or a spoon, mix all the ingredients thoroughly until the mixture reaches a creamy salad consistency. Taste and adjust seasoning if needed.
  5. Serve or store: Serve the egg salad immediately in your favorite way—on bread, bagels, crackers, or over greens. If you prefer, store it in an airtight container in the refrigerator for up to 5 days.

Notes

For best flavor, use fresh herbs and avoid overcooking the eggs.

Find it online: https://easytocooknow.com/creamy-egg-salad-with-dill/