Dill Egg Salad Recipe with Chef Victoria Love.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

fresh dill

🥗Healthier: dried dill

💰Cheaper: parsley

Dried dill is more shelf-stable and cheaper than fresh

green onion

🥗Healthier: chives

💰Cheaper: onion

Chives provide a similar flavor profile but are more affordable.

Fill a pot with water about an inch above the eggs.

Bring the water to a rapid boil.

Let the eggs sit in the hot water for 12 minutes.

Strain the eggs and rinse them under cold water.

Peel the eggs and scoop out the yolks.

Mush the yolks up finely with a fork.

Chop the egg whites into small pieces.

Add 1/3 cup of Hellman's mayonnaise to the yolks and stir together.

Add the chopped egg whites to the yolk mixture and stir.

Add 1 tablespoon of chopped dill to the mixture and stir in.

Add 1/4 cup of finely chopped white onion to the mixture.

Add 1/4 teaspoon kosher salt to the mixture.

Chop 2 stalks of celery into small squares and add to the mixture.

Stir all ingredients together until well combined.

Sprinkle paprika over the egg salad for garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens