Healthy Egg Salad with Dill
Healthy Egg Salad with Dill makes for a great lunch or snack! You can also pair with veggies or crackers if you decide you would like to serve it as an appetizer! Egg Salad with dill is perfect for meal prepping and comes in handy when needing a refreshing salad on the go.
With Summer approaching most of us are looking for easy and refreshing recipes! Healthy Egg Salad is the way to go and you can serve it so many ways!
My version of egg salad with dill doesn’t contain any mayo, but uses greek yogurt instead, which means it’s packed full of protein to keep you satisfied!
If you aren’t used to cooking with dill, just know that a little bit goes a long way! Dill is used in lots of salads and dressings, but if you use too much it can have an overpowering taste.
Tired of boring salads? Be sure to check out my Mediterranean Potato Salad, Healthy Greek Yogurt Chicken Salad, and my Mayo Free Mediterranean Tuna Salad!
Ingredients for Healthy Egg Salad with Dill
Eggs – Obviously you will need to boil your eggs, this can be done on the stovetop, but if you have an Instant Pot give that a try! They come out perfect every time. See instructions below for making hard-boiled eggs in the Instant Pot.
Greek Yogurt – If you aren’t a fan, you can always substitute with mayo, but when using greek yogurt, it lowers the fat and adds some protein.
Dill – I used dried dill for this version of egg salad, but most local markets sell dill in fresh little bundles. You can use fresh dill, just know the dill flavor will be a little more potent.
Other: Salt, pepper, lemon juice, dijon mustard, garlic powder, and onion powder.
How to Make Instant Pot Boiled Eggs for Healthy Egg Salad with Dill
If you want to make your boiled eggs in your Instant Pot for egg salad, here’s how. This is typically referred to as the 5-5-5 method. You can also grab this Instant Pot accessory for making eggs which is super helpful!
Place your eggs in the inner pot of your Instant Pot.
Pour in 1 cup of water and set the manual pressure to 5 minutes after switching the vent to the sealed position.
After the cooking time is up, let the Instant Pot naturally release for 5 minutes. Release remaining pressure then cover the eggs with ice water for 5 minutes. This stops the cooking process and makes them super easy to peel afterward.
Storing Healthy Egg Salad with Dill
After preparing egg salad, it can be stored in the refrigerator for up to 5 days. Egg Salad with Dill does not freeze well, so be sure to eat it within the first few days after making.
How to Serve Egg Salad
Egg Salad is one of those salads that you can get creative with and not have to eat the same way every day. Here are some options to switch the varieties and ways to eat it.
- Open face on toast
- As a sandwich or in a pita or wrap
- Serve as an appetizer with veggies, crackers, or pita chips
- If you like it spicy, feel free to add some cayenne pepper or hot sauce
- Everything bagel seasoning makes for a nice change
- Place egg salad with dill on a bed of greens, such as baby spinach, kale, or romaine lettuce
- Try egg salad on a rice cake, this adds a nice crunch!
As always, be sure to tag me on Instagram when you make all of my recipes!
Other Healthy Recipes and Salads You Should Try:
Simple Harvest Salad with a Creamy Walnut Vinaigrette
3 Ingredient Creamy Greek Salad Dressing
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Healthy Egg Salad with Dill
Ingredients
- 4 Eggs Hard boiled
- 2 Egg whites Hard boiled
- 1/3 c Greek Yogurt
- 1 tsp Dried Dill Can sub 1 tbsp fresh dill
- 1/4 tsp Garlic Powder
- 1/4 tsp Onion Powder
- 1 tsp Dijon Mustard Optional
- 1/2 Lemon juiced
- salt and pepper to taste
Instructions
- Cover eggs with water and bring to a boil on the stovetop for about 12 minutes or use your Instant Pot (see instructions in the post above.)
- Peel your eggs, removing two egg yolks for the egg whites. Chop eggs and egg whites.
- Add everything to a bowl and mix until well combined.
- Store in the refrigerator for up to 5 days. Egg Salad does not freeze well, so be sure to eat it within the first few days after making it.
