This egg salad recipe is a game-changer. Inspired by a chef’s video, it takes the classic combination of hard-boiled eggs and mayonnaise and adds layers of flavor with fresh herbs, tangy mustard, crunchy vegetables, and a surprising secret ingredient: prepared horseradish. The result is a creamy, zesty, and slightly spicy egg salad that’s perfect for sandwiches, wraps, or scooped onto crackers.
Unlike many restaurant versions that are either too bland or overly mayonnaise-heavy, this homemade version balances texture and taste beautifully. The eggs are chopped to the perfect consistency—not too chunky, not too mushy. The addition of dill and chives brings freshness, while horseradish adds a subtle kick that makes the whole dish pop.
Whether you’re making lunch for yourself or feeding a crowd, this egg salad is guaranteed to impress. It’s easy to prepare, stores well, and can be customized with your favorite mix-ins. Serve it on toasted bread, in lettuce cups, or alongside a crisp salad.
🌿 INGREDIENTS:
Hard-boiled eggs – 6 large, peeled and chopped
Mayonnaise – ⅓ cup (adjust to taste)
Dijon mustard – 1 tablespoon
Prepared horseradish – 1 teaspoon (chef’s secret ingredient)
Green onions or chives – 2 tablespoons, finely chopped
Fresh dill – 1 tablespoon, chopped
Celery – 1 small stalk, finely diced (optional for crunch)
Salt – ½ teaspoon
Black pepper – ¼ teaspoon
Paprika – a pinch (optional for garnish)
Bread or crackers – for serving
🔥 INSTRUCTION:
Boil and cool the eggs
Place eggs in a saucepan and cover with cold water. Bring to a boil, then turn off the heat and cover. Let sit for 8–10 minutes. Transfer to an ice bath to cool, then peel and chop.
Mix the base
In a large bowl, combine mayonnaise, mustard, horseradish, salt, and pepper. Stir until smooth.
Add the eggs and veggies
Gently fold in chopped eggs, green onions, dill, and celery. Mix until evenly coated but not mashed.
Taste and adjust
Add more mayo or mustard if needed. Adjust seasoning to taste. Chill for 30 minutes to let flavors meld.
Serve
Spoon onto toasted bread, croissants, or crackers. Garnish with paprika and extra dill if desired.
🍽️ SERVINGS:
Yield: About 2 cups of egg salad
Serving size: ½ cup per sandwich
Serves: 4 sandwiches or 6 snack portions
Best served: Chilled, within 3 days of preparation
📝 NOTE:
Horseradish magic: Adds depth and a gentle heat that elevates the entire dish. Don’t skip it.
Egg texture: Chop eggs roughly for texture, or mash slightly for a smoother spread.
Make ahead: Egg salad tastes better after chilling. Prepare a few hours in advance for best flavor.
Storage: Keep in an airtight container in the fridge. Do not freeze.
Bread pairing: Try sourdough, rye, brioche, or croissants for a gourmet touch.
Add-ins: Try capers, pickles, or roasted red peppers for variation.
Low-carb option: Serve in lettuce cups or on cucumber slices.
🧁 OTHER RECIPES TO PAIR OR EXPLORE:
1. Avocado Egg Salad
Mash avocado with chopped eggs, lime juice, and cilantro for a creamy, dairy-free version.
2. Curried Egg Salad
Add curry powder, raisins, and diced apple for a sweet-spicy twist.
3. Japanese Tamago Egg Salad
Use Kewpie mayo and finely mashed eggs for a silky, umami-rich sandwich filling.
4. Green Goddess Egg Salad
Blend herbs, yogurt, and lemon juice into the mayo base for a fresh, tangy flavor.
5. Pickle & Egg Salad
Add chopped dill pickles and a splash of pickle juice for a tangy crunch.
6. Bacon & Egg Salad
Fold in crispy bacon bits and a touch of smoked paprika for a savory upgrade.
7. Mediterranean Egg Salad
Mix in olives, sun-dried tomatoes, and feta cheese for a bold, briny flavor.
8. Egg Salad Lettuce Wraps
Serve in butter lettuce cups with sliced radish and cucumber for a light lunch.
9. Deviled Egg Salad
Add extra mustard, vinegar, and paprika for a deviled egg-inspired version.
10. Egg Salad Stuffed Tomatoes
Hollow out ripe tomatoes and fill with chilled egg salad for a beautiful appetizer.
🌟 FINAL THOUGHTS:
This Creamy Dill Egg Salad with Chef’s Secret Touch is proof that simple ingredients can create extraordinary flavor when treated with care. The horseradish adds just enough intrigue to make it unforgettable, while the herbs and mustard keep it fresh and balanced. It’s a recipe that invites personalization but stands strong on its own.
Whether you’re making lunch for yourself, packing a picnic, or hosting brunch, this egg salad will win hearts and satisfy cravings. It’s easy, elegant, and endlessly adaptable. Once you try it, you’ll understand why it’s become a favorite—and why it’s worth keeping all to yourself (or making extra for those who try to steal yours).
