Every Easter I end up with a fridge full of hard-boiled eggs and no real plan for them. This egg salad changed that. It started as a way to clear out the leftovers, but now I make extra eggs on purpose because I want this all week. I borrowed the English mustard powder from a British friend years ago. It dissolves into the mayo and the heat is sharp and warm, nothing like regular yellow mustard. Completely different flavor.
I keep it simple. Two eggs, a generous squeeze of lemon, fresh dill, crunchy celery, a few chopped cornichons for acidity. Five minutes. It goes on toast, it goes on crackers, it goes straight on a bed of greens if you are feeling healthy about it. No cooking required beyond boiling the eggs themselves.
How to Make Lemon Mustard Dill Egg Salad
Make the Dressing First
In a bowl, stir together 2 scant tablespoons mayonnaise, 1/2 teaspoon English mustard powder, 2 to 3 generous squeezes of lemon juice, and a handful of chopped fresh dill. Mix with a fork until smooth. 
Chop and Combine
Roughly chop 2 hard-boiled eggs and add them to the dressing. Finely dice 1 celery stalk and 2 cornichons, then toss those in too.
Season with salt and pepper. Fold everything together until the eggs are coated but still chunky. You want texture, not paste.
Serve Right Away or Chill
This is good immediately, but it gets better after an hour in the fridge. The mustard and lemon mellow slightly and everything melds together. Serve on bread, crackers, or greens.
How to Make Lemon Mustard Dill Egg Salad
Make the Dressing First
In a bowl, stir together 2 scant tablespoons mayonnaise, 1/2 teaspoon English mustard powder, 2 to 3 generous squeezes of lemon juice, and a handful of chopped fresh dill. Mix with a fork until smooth.
Chop and Combine
Roughly chop 2 hard-boiled eggs and add them to the dressing. Finely dice 1 celery stalk and 2 cornichons, then toss those in too.
Season with salt and pepper. Fold everything together until the eggs are coated but still chunky. You want texture, not paste.
Serve Right Away or Chill
This is good immediately, but it gets better after an hour in the fridge. The mustard and lemon mellow slightly and everything melds together. Serve on bread, crackers, or greens.
Lemon Mustard Dill Egg Salad
- Total Time: 15 minutes
- Yield: 1 serving 1x
Description
A refreshing egg salad with bold flavors of lemon, mustard, and dill, perfect for using up leftover Easter eggs.
Ingredients
- 2 hard boiled eggs (boiled for 10 minutes and cooled)
- 2 scant tablespoons mayonnaise
- 1/2 teaspoon English mustard powder (or use regular mustard)
- 2 or 3 generous squeezes of lemon juice
- Fresh dill, to taste
- 1 stalk celery, finely chopped
- 2 cornichons, finely chopped
- Salt and pepper, to taste
Instructions
- In a bowl, combine the mayonnaise, mustard powder, lemon juice, and fresh dill. Stir with a fork until well mixed.
- Chop the hard boiled eggs and add them to the dressing.
- Add the chopped celery and cornichons to the mixture.
- Season with salt and pepper to taste.
- Mix everything together until the eggs are well coated with the dressing.
- Serve immediately or refrigerate for later use.
Notes
This egg salad is a great way to use up leftover Easter eggs. For a more intense flavor, let it sit in the refrigerator for a few hours before serving. You can substitute regular mustard if you don’t have mustard powder. Serve on bread, crackers, or a bed of greens for a light meal.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
Frequently Asked Questions
What is English mustard powder and where do I find it?
English mustard powder is ground yellow and brown mustard seeds, sold dry in a tin. Colman’s is the most common brand and you can find it in the spice aisle of most grocery stores. It is much sharper than prepared yellow mustard.
Can I scale this up for a crowd?
It scales easily. For 6 servings, use 12 eggs, 6 tablespoons mayo, 1 tablespoon mustard powder, the juice of a whole lemon, and increase the celery and cornichons proportionally. Mix the dressing in a large bowl and fold the eggs in gently so they do not turn to mush.
What can I use instead of cornichons?
Dill pickles chopped fine work well, or capers if you want a brinier punch. I have also used pickled shallots, which were a nice surprise. The point is a sharp, acidic counterpoint to the richness of the egg and mayo.
I like having salads like this one during Easter holidays. Great recipe