I set out to transform the common egg salad… and judging by my family’s reaction, I think we nailed it.

Let’s be honest, traditional deli egg salad can just be meh. It’s usually bland, overly mayonnaise-y, and just kind of forgettable. So I challenged myself to create something more exciting, flavor-forward, but still true to the essence we all know.

My dilly egg salad uses the brightness of fresh dill, and whole grain mustard for a zip that brings the right punch.  Another secret to what makes this egg salad so different is… A potato masher! It gives you that perfect balance between creamy and chunky without over-mixing.

Spoon it into a sandwich, pile it onto toast, or scoop it up with crackers. It’s the make-ahead lunch hero I didn’t know I needed. My kids are even requesting it on repeat… which is the ultimate win.

😍 Why You’ll Love my Dilly Egg Salad

This salad is a refreshing upgrade for your tastebuds compared to the boring egg salads we are used to.  It is a great source of protein, in a world where everyone is concerned with hitting their protein targets.  It is also great to make a big batch of it early in the week and have for lunches or even a quick dinner, when in a pinch.But here’s why I really love it:
It’s nourishing, satisfying, and packed with protein, but not a chore to have to eat.  Instead it is a treat & I look forward to lunchtime knowing I have a bowl in the fridge.  I love scooping it with good seedy crackers or even putting a scoop on mixed greens.

🗒️  Ingredients

Celery Stalks – These add a fresh, crisp crunch to the egg salad, balancing the creaminess with texture and a mild peppery bite. Finely diced for best distribution.

Red Onion – Adds a sharp, sweet flavor and a pop of color. A little goes a long way to brighten up the mix and give it that classic deli-style flavor.

Whole Grain Mustard – This brings a zesty tang and a bit of texture from the mustard seeds. It gives the egg salad depth without overpowering the other flavors.

Mayonnaise – The creamy base that ties everything together. Choose a high-quality or homemade mayo for the best flavor and smooth consistency.

Fresh Dill – A star of the show! Dill adds a fresh, herbaceous brightness that pairs beautifully with eggs and mustard.

Kosher Salt – Enhances all the other flavors without making the salad taste too salty. Use to taste, but don’t skip it.

Fresh Cracked Pepper – A touch of spice and complexity. Cracking it fresh makes all the difference in aroma and flavor.

Large Hard-Boiled Eggs – The heart of the recipe. Cooked until just firm, then mashed or chopped to your preferred texture. They provide protein, richness, and that nostalgic comfort we love in egg salad.

👩‍🍳 How to Make my Dilly Egg Salad

🥣  In a large, shallow bowl, mash the hard-boiled eggs with a potato masher until partially smooth.

🥄 Mix in the celery, onion, mustard, mayonnaise, chopped dill and a big pinch of salt and pepper.   

🧂 Taste for seasoning and add salt if needed.

⏲️ The egg salad will keep, refrigerated and covered for up to 5 days.

🎩 Tips & Tricks

Use a potato masher! It’s one of my favorite tricks when making egg salad.  Instead of chopping or over-mixing, mashing the hard-boiled eggs with a potato masher gives you the ideal texture: creamy with just the right amount of chunkiness. Not only is it quicker and easier, but it also keeps the eggs from turning into a mushy paste.

Also, If you’re like me and find raw red onion a bit too overpowering, here’s a little trick you’ll love:

Soak your chopped red onion in a bowl of cold water for 10 minutes before adding it to the egg salad. The water helps mellow out the sharp bite and harshness, making the flavor more balanced and much easier on sensitive taste buds—without losing that lovely crunch or color.

Try it once and you’ll never skip this step again!

📓 Best served with

• On a bed of Lettuce
• On a piece of my Same Day Baguette
• With a handful of good Seedy Crackers

🤲 Substitutions

Eggs- You could try Tofu (extra firm, pressed) – for a vegan version, crumble tofu to mimic egg texture. It’s not my favorite, but if you don’t eat eggs, it will work.

Red Onion- Substitute with: Shallots for a milder and sweeter than red onion, Chives or scallions for a lighter onion flavor.

Whole Grain Mustard- Substitute with: Dijon mustard for a smooth with similar tang, or Spicy brown mustard  for a bolder kick

Mayonnaise – Substitute with: Greek yogurt for a tangy, protein-rich alternative or Vegan mayo for a dairy and egg-free option.

Commonly Asked Questions