Egg Salad with Dill

Preparation info
  • 6

    • Difficulty


Appears in

By Julee Rosso and Sheila Lukins

Published 1982

  • About

There is nothing revolutionary about this recipe, but when we reflected on all the bad egg salads we have tasted, it seemed a good idea to include this version. It makes a zesty sandwich, especially when served on pumpernickel. Although the dill is optional, it makes the salad special.


  • 8 hard-cooked eggs
  • ½ cup finely chopped red onion
  • cup chopped


  1. Peel the eggs and very coarsely chop them. Place in a mixing bowl with the onion and dill.
  2. In another bowl, whisk together the mayonnaise, sour cream, and mustard and pour over the egg mixture.
  3. Toss gently, season with salt and pepper, and toss again. Cover and refrigerate if you must, but the salad is at its best eaten immediately.