Picnic Perfect Dill-icious Egg Salad

Egg Salad Recipe

Egg salad can sometimes seem like the less popular sibling to potato salad when it comes to a picnic or potluck, but it’s a flavorful creamy, tangy, and filling option with a lot less carbs. Enjoy on its own, on top of a crostini, or in a sandwich or wrap!

Servings: ~6 generous servings (but will be more if used for a side dish or appetizer)


  • 12 eggs
  • 3 stalks celery
  • 12 baby dill pickles
  • 1 bunch fresh dill
  • 1/4 purple onion
  • ~5 oz nonfat plain Greek yogurt
  • 2 tablespoons yellow mustard
  • 2 tablespoons Dijon mustard
  • 1 tablespoon dried dill (or to taste)
  • 1/2 teaspoon salt

Optional garnish: green onions, chives, parsley, or dill


  1. Use your favorite method to hard boil a dozen eggs. I used a Dash Egg Cooker, which works like a charm!
  2. While the eggs are cooking, finely chop the baby dill pickles, celery, and purple onion (I used a food processor to finely chop very quickly) and add them all to a large mixing bowl.
  3. Once the eggs have cooled, peel and chop them and add them to the mixing bowl.
  4. In a smaller bowl, combine the yogurt, mustards, dried dill, and salt. Mix well to combine. Add to mixing bowl and gently fold in until well incorporated.

Garnish with fresh herbs if desired.


Approximate Nutritional Information for 1 Serving (based on 6 servings):

Calories: 131, fat: 8g, carbs: 4.5g, fiber: .5g, sugar: 1g, protein: 13.5g

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