I’ve been playing with this egg salad recipe for a while now, and I’ve got to say, this version is one of my favorites. It’s loaded with extra dill and chives, creamy, and incredibly delicious.

My method in a nutshell: mash the yolks from 6 hard-boiled eggs with 3 tablespoons of mayo (I use Vegenaise), 1 teaspoon of Dijon mustard, 1 teaspoon of fresh lemon juice, salt and pepper. Stir in finely chopped red onion, celery, fresh dill and chives, then gently fold in the chopped egg whites. Once your eggs are boiled, it takes about 10 minutes and serves 4.

Egg salad comes in many forms; you can also check out my classic egg salad and my single-serve, lightened-up egg salad.

And don’t forget to make easy-to-peel hard-boiled eggs; shocking them in cold water makes the shells fall off. Learn the exact method here, or make them in a pressure cooker with my Instant Pot hard-boiled eggs (4 minutes on high pressure).

This chive and dill egg salad recipe bursts with bright flavors and nutrition.

I like my chive and dill egg salad on a slice of Dave’s Killer 21 Whole Grains & Seeds Bread (it’s a mouthful, but so tasty!), in romaine lettuce cups, or on top of a bed of lettuce for a super filling low-carb meal.

Eggs are high in protein and rich in nutrients like choline, lutein, and zeaxanthin. They’re a whole food and can definitely be part of a healthy eating plan, especially since science has debunked the myth that dietary cholesterol (i.e., the cholesterol in foods) directly translates to high blood cholesterol. It doesn’t.

I avoided eggs for a while as part of my EBV healing regimen, but I have incorporated them back in about once a week and feel fantastic.

It’s a great idea to eliminate common allergens to see how you feel occasionally, then add them back in to see if you react. Eggs are one of those ingredients that are different for everyone, so you just have to see how you feel when you eat them.

Egg Salad Steps

Something I love about blogging recipes like a classic egg salad is teaching you how to make decadent food at home. I think egg salad is one of those “treats” that people might order at a cafe, but making it at home is always healthier because you can control the quality of ingredients.

I lightened my egg salad recipe with Vegenaise and added tons of herbs for extra nutrition. Since there aren’t any preservatives or low-quality oils in this recipe, you can feel good about enjoying it at home. Not only can you control the nutrition, but you can also control the flavor, too!

The fresh dill and lemon juice take this from a sad vending machine sandwich to a classic you’d happily order at a cafe.

This egg salad recipe is dairy-free (I know, strange, but eggs aren’t considered dairy) and gluten-free if you eat it in lettuce cups. I’m not gluten intolerant, but I mostly avoid it because I avoid processed bread. This recipe is also great on an English muffin, sourdough, or whole-grain bread.

Chive and Dill Egg Salad Recipe Ingredients

1. Eggs

Of course, we need eggs in an egg salad recipe. Buy the best eggs you can, and use my method here for easy-to-peel hard-boiled eggs if you need it.

2. Mayo (I use Vegenaise)

I know, I know. Why use Vegenaise (a yummy vegan mayo) when eggs are clearly not vegan and real mayo is made from eggs, which are the main ingredient here? This is a question I don’t really have an answer to, my friend.

I just know that I like Vegenaise because it’s a little lighter and tangier than mayo. Egg salad is a rich and indulgent treat, and I think the apple cider vinegar in Vegenaise cuts through the fat nicely and makes a great pairing.

I like the soy-free version of Vegenaise; you can find it at most natural grocery stores.

You can also use plain Greek yogurt or your favorite mayo here instead. I use 3 tablespoons for a creamy egg salad texture, but adjust that down to 2 tablespoons if you like a drier version.

3. Mustard

Mustard is a classic flavor in egg salad recipes. I prefer the brightness of Dijon mustard, but if you like grainy mustard, that works, too.

In a pinch, you can even use good ol’ yellow mustard. I like the Sir Kensington Dijon Mustard and get it on Thrive Market for the best price.

4. Something Onion-y

A classic egg salad recipe needs some finely chopped onion. I prefer red onion here for the pretty color and punchy flavor. You can use a green onion (aka scallion) or any other onion you happen to have on hand.

As with all recipes I teach you, try to use ingredients that you already have on hand. For instance, if you have a big onion to use for soup, cut a small piece off and reserve it for this recipe.

Or if you buy green onions for something like my Black Bean & Quinoa Salad, save one out for your egg salad recipe later in the week. If you’re out of onions and have chives on hand, you can use extra chives in a pinch.

5. Celery

This one is totally up to you. I like finely chopped celery in egg salad to add a little texture, but it’s really a personal preference. If in doubt, try it. Don’t use it if you don’t like it or don’t have any on hand.

6. Herbs (I like Dill & Chives)

Some people make egg salad without herbs, but I consider them a must in egg salad. For me, fresh dill and chives turn egg salad into a WOW dish. Dill and mustard also pair well together and I think that’s why fresh dill makes egg salad so divine.

Chives grow really easily in the ground and in containers, so it’s a great herb to grow yourself to save on your grocery bill. If you buy fresh dill for this dish, use the rest of it in a salad of mixed greens & avocado with homemade balsamic vinaigrette later in the week. Dill and balsamic also pair well together.

You can also use fresh parsley if you prefer, or add some fresh tarragon for a French feel. Herb-wise, I would only choose 1-2 herbs per batch of egg salad. Either just chives, chives & dill, parsley & tarragon or any combo you like.

7. Fresh Lemon Juice

If you’ve read the uber-famous (and uber-good) book Salt Fat Acid Heat by Samin Nosrat (Simon and Schuster), then you know a little acid goes a long way to bringing balance to a rich dish like egg salad.

Just one teaspoon of fresh lemon juice (the acid) turns this entire egg salad recipe from pretty good to OMG-I-want-that-again.

(BTW, if you haven’t read Salt Fat Acid Heat yet I highly recommend it if you want to learn the fundamentals of making incredible food.)

Use fresh lemon juice. It tastes so much brighter than the bottled stuff. In line with re-purposing ingredients, I usually cut a fresh lemon into 8 wedges at the beginning of the week to add to my morning hot water and use in recipes like this egg salad.

If lemon isn’t available, add 1/2 teaspoon of apple cider vinegar to help bring balance to the dish.

Chive and Dill Egg Salad FAQs

Can I make egg salad with Greek yogurt instead of mayo?

Plain Greek yogurt works well here and gives you a tangier, lighter egg salad. Use the same 3 tablespoons, or a little less if you like it on the drier side, and taste for salt at the end since yogurt is less salty than mayo.

Can I use dried dill?

Fresh dill is what makes this egg salad special, but dried dill will work in a pinch. Dried herbs are stronger, so use about ½ teaspoon of dried dill in place of the 1½ teaspoons of fresh.

How long does egg salad last in the fridge?

Up to 3 days in an airtight container. Hard-boiled eggs keep for up to 7 days in their shells, so if you want the full 3 days of egg salad, use eggs that were boiled within the last 4 days. Egg salad doesn’t freeze well.

Can I add pickles to dill egg salad?

Finely chopped dill pickles (or a spoonful of relish) are a fun twist and go great with the fresh dill. They add extra salt and tang, so add a little at a time and taste before you add more salt. If you love these flavors, try my Chive & Dill Deviled Eggs too.

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