Healthy Egg Salad with Dill

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If you asked me what my favorite sandwich was, I would say I have five: Cubanos, my grandmother’s ham sandwiches, liverwurst and tomato with mayo (don’t knock it ‘til you try it), BLT, and egg salad.  Because an egg salad sandwich is just something with which you can’t go wrong.  You can make it old fashioned and simple or throw some crazy ingredients in there to fancy it up or add a modern twist.  It’s a dish that can go from a lunchbox staple in between two slices of white bread to a darling tea sandwich to the topper for a green salad.  However one may choose to enjoy egg salad, it’s delicious and well deserving of a little bit of the classic culinary spotlight.

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Growing up, egg salad sandwiches were lunchtime essentials in my house during the summers.  They were simple: hard boiled eggs, mayo, mustard, salt, pepper, and sliced black olives.  My mom always put black olives in any sort of salad sandwich.  And to this day, I still do the same.  Add a few slices of a bright red summer tomato and you’ve got my childhood on a plate. 

In this slightly updated version, I make it healthier by using plain yoghurt and avocado or coconut oil mayo while adding lots of fresh dill, green onions, garlic powder, a touch of pickle relish, and my tried and true sliced black olives.  These ingredients help amp the salad up a bit while still retaining that classic flavor profile we all know and love.  Oh! And a splash of white vinegar.  Can’t forget that!  It’s my not-so-secret ingredient that helps to brighten the dish.  I love to pair this egg salad with seeded crackers or on top of a slice of crusty sourdough and micro greens for a light and savory lunch. 

Eat well and enjoy!


How To: Hard Boiled Eggs

If you’ve never hard boiled an egg, it’s super simple!  Place the eggs in a single layer on the bottom of a medium to large saucepan or pot.  Cover with cold water – You’ll want to make sure the eggs are full submerged in the water by a few inches.  If you don’t add enough water, it can boil dry and burn the eggs.  I add a splash of white vinegar to the water (this makes the eggs easier to peel) and turn the heat to high.  Bring the water to a rolling boil. Boil the eggs for 10 to 12 minutes.  While the eggs are boiling, create an ice bath for them – Fill a medium to large bowl with cold water and ice cubes.  After 10 to 12 minutes, turn off the heat and, using a slotted spoon, very carefully remove the eggs from the hot water and place in the ice bath.  Let the eggs cool completely before handling.  You can also place the ice bath and eggs in the refrigerator to speed up the cooling process.  Once the eggs are cooled; crack the shell, peel the eggs, rinse them with cold water, and gently pat dry.  Now they’re ready to use!


Difficulty: Beginner Prep Time 15 mins Cook Time 10 mins Total Time 25 mins
Servings: 4
Best Season: Suitable throughout the year

Description

This lightened up egg salad uses a mix of mayo and yoghurt to make it a bit healthier but just as delicious as the classic version. I love making this as a light lunch during the Spring and Summer.

Ingredients

Instructions

  1. Dice the hard boiled eggs and place in a small/medium bowl. Add the mayonnaise and yoghurt and mix gently.
  2. Add the remaining ingredients through the black olives and mix gently until well combined.

  3. Use for sandwiches, salads, or alongside your favorite crackers.

Keywords: bread, dinner, easy lunch, easy meal, egg salad, eggs, fresh herbs, healthy, healthy egg salad, healthy lunch, lunch, main dish, quick dinner, quick lunch, quick meal, sandwhich, snack, weeknight meal

Did you make this recipe?

Abby Mosler

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