Egg Salad with Fresh Dill and Old Bay | CookOS

Egg Salad

Name: Egg Salad with Fresh Dill and Old Bay
Prep time: 10 min
Cook time: 13 min
Total time: 25 min
Yield: 2 servings
Cuisine: American
Ingredients: 5 large eggs; 1 green onion, sliced; 2 tbsp fresh dill, chopped; salt, to taste; black pepper, to taste; 1/2 tsp smoked paprika; 1/4 tsp Old Bay seasoning; 1 tsp Dijon mustard; 1/4 cup mayonnaise

This chunky egg salad combines hard-boiled eggs with fresh dill, green onions, and a blend of smoked paprika and Old Bay seasoning for a flavorful, no-cook lunch that comes together in minutes.

🌍American 🏷️Egg salad 🏷️Salad 🏷️Sandwich 🏷️Lunch

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Total

25 min

Servings

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From TikTok · by tinekeyounger

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Ingredients

5 large eggs
1 green onion, sliced
2 tbsp fresh dill, chopped
salt, to taste
black pepper, to taste
1/2 tsp smoked paprika
1/4 tsp Old Bay seasoning
1 tsp Dijon mustard
1/4 cup mayonnaise

9 Ingredients

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Instructions

1
Fill a saucepan with water and bring it to a near boil over high heat, waiting until small bubbles form on the bottom of the pan.
2
Using a ladle, carefully lower the eggs into the water.
3
Set a timer and boil the eggs for 13 minutes.
4
While the eggs cook, prepare a bowl of ice water. Once the 13 minutes are up, transfer the cooked eggs directly into the ice bath to cool completely.
5
While the eggs are cooling, finely slice the green onion and chop the fresh dill.
6
Once the eggs are cool, peel them and place them in a medium bowl.
7
Using a potato masher or a fork, mash the eggs to your desired consistency. For a chunkier texture, mash only about 10 times.
8
Add the sliced green onions, chopped dill, salt, pepper, smoked paprika, and Old Bay seasoning to the mashed eggs.
9
Add the Dijon mustard and mayonnaise.
10
Gently mix all ingredients until just combined.
11
Serve immediately, or store in the refrigerator. It's great on a croissant.

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Tips & Notes

Pro tips

Cool boiled eggs completely in an ice bath before peeling and chopping to prevent a greyish ring around the yolk, which indicates overcooking.
Chop eggs into chunks rather than finely mince them for better texture contrast with the creamy dressing.
Add fresh dill and green onions just before serving to preserve their color and fresh flavor.
Use Dijon mustard as an emulsifier to help bind the salad without needing extra mayo.

Substitutions

Fresh dill → fresh tarragon or chives (similar herbaceous brightness)
Green onion → white onion, minced fine (milder, less fresh flavor)
Smoked paprika → sweet paprika or cayenne (loses smokiness; cayenne adds heat)
Old Bay seasoning → celery salt + dash of Worcestershire sauce (approximates the spice blend)

Storage & make-ahead

Store egg salad in an airtight container in the refrigerator for up to 4 days. Do not freeze.

Common Questions

How do you make eggs easier to peel after boiling?

After boiling, immediately transfer eggs to an ice bath for at least 5 minutes. The temperature shock helps the shell separate from the membrane, making peeling faster and cleaner.

Can you make egg salad ahead of time?

Yes, egg salad keeps refrigerated in an airtight container for up to 4 days. Mix it the day before serving for best flavor development.

What can you substitute for mayonnaise in egg salad?

Greek yogurt works as a tangy, lighter alternative at a 1:1 ratio. Sour cream or a blend of mayo and yogurt also work well.

Can you use dried dill instead of fresh?

Use 2 teaspoons dried dill (about one-third the fresh amount) since dried herbs are more concentrated. Add it earlier so it rehydrates in the mayonnaise.