Elevated Egg Salad with Preserved Lemon and Dill

This is, without a doubt, the best egg salad recipe you will ever make.

I know, I know. That’s a bold statement. Egg salad is one of those simple, classic comfort foods that everyone has a recipe for. It was a staple at every church potluck, family reunion, and summer picnic of my childhood, usually served between two slices of soft white bread.

For years, my go-to was my grandmother’s recipe, a perfectly lovely combination of eggs, mayonnaise, and a little sweet pickle relish. It was dependable. It was good. But one afternoon, while visiting a dear friend in Charleston who runs a tiny, exquisite cafe, she served me an egg salad sandwich that changed everything. It was creamy, rich, and familiar, but it had this bright, complex, almost floral citrus note that I just couldn’t place. It wasn’t lemon juice, and it wasn’t zest. It was something more.

My friend, with a little smile, told me her secret was preserved lemon. I practically ran to the specialty market on my way home. Preserved lemons are lemons packed in salt and their own juices, a process that mellows their tartness and transforms the rind into something wonderfully tender and intensely flavorful. Adding finely minced preserved lemon to my classic egg salad recipe was a revelation. It cuts through the richness, adds a sophisticated salty tang, and makes every bite an absolute delight. It’s the one little trick that takes a simple lunch staple and turns it into something truly special.

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Why This Egg Salad Recipe Works

Egg salad has been a beloved American classic for over a century. Its origins trace back to post-Civil War cookbooks, where resourceful cooks combined newly affordable mayonnaise with hard-cooked eggs to create a simple, satisfying, and protein-packed filling for sandwiches. It quickly became a tearoom and luncheonette staple, prized for its creamy texture and mild, comforting flavor. It’s the kind of recipe that feels like a warm hug, familiar and always welcome.

The beauty of a classic is its simplicity, which also makes it the perfect canvas for a little bit of culinary creativity. While traditional recipes often rely on celery for crunch and maybe a little pickle relish for sweetness, they can sometimes fall a bit flat. The richness of the egg yolks and mayonnaise can overwhelm the palate, leaving you with a taste that is one-note and heavy.

That is precisely why this egg salad recipe is so exceptional. The secret is the preserved lemon. This isn’t your average squeeze of lemon juice, which can be sharp and acidic. Preserved lemons, having been cured in salt, offer a completely different flavor profile. They bring a deep, salty, umami-rich citrus flavor that is complex and bright without being sour. When finely minced, the tender rind and pulp melt into the dressing, cutting through the creaminess of the mayonnaise and richness of the eggs.

This single ingredient elevates the entire dish. It complements the fresh dill, adds a sophisticated counterpoint to the smoky paprika, and makes the entire salad taste brighter, lighter, and more interesting. It turns a simple classic into a gourmet experience that will have everyone asking for your secret ingredient. It is familiar enough to comfort, yet unique enough to truly impress.

Ingredients for Egg Salad

The key to a truly fantastic egg salad lies in using high-quality ingredients. Since there are so few components, each one plays a crucial role in the final flavor and texture. Here’s what you’ll need to make this unforgettable dish.

• 8 large eggs
• ½ cup high-quality mayonnaise, plus more if needed
• 2 tablespoons finely minced preserved lemon (rind and pulp)
• 1 small shallot, finely minced
• 1 celery stalk, finely diced
• 2 tablespoons fresh dill, chopped
• 1 teaspoon Dijon mustard
• ¼ teaspoon smoked paprika
• Pinch of cayenne pepper
• Freshly ground black pepper and salt, to taste

Let’s talk about a few of these ingredients, because the details really matter here. For the mayonnaise, please use a high-quality, full-fat version. This is the backbone of your dressing, and a good brand like Duke’s or Hellmann’s provides the right creamy texture and rich flavor without being overly sweet. This is not the place for light mayo or salad dressing.

The star of the show, of course, is the preserved lemon. You can find jars of them in the international aisle of many grocery stores or at specialty food shops. They are a magical ingredient. You’ll want to use both the rind and the pulp, minced very finely so the flavor distributes evenly. Be sure to rinse the preserved lemon under cool water before mincing to remove excess salt.

For the eggs, fresh is best. Fresher eggs are harder to peel, but their yolks are richer and creamier. Don’t worry, my ice bath method makes peeling much easier. And when it comes to the aromatics, fresh dill is a must. Dried dill just doesn’t have the same bright, vibrant flavor. The same goes for the shallot, which offers a milder, more delicate onion flavor than a regular yellow or red onion, ensuring it doesn’t overpower the other ingredients.

Step-by-Step Instructions For Making Egg Salad

Making perfect egg salad is all about technique. From cooking the eggs to gently folding in the dressing, each step is designed to create the ideal texture and flavor. Follow these instructions closely, and you’ll have a flawless batch every single time. Don’t rush the process, especially the chilling time at the end. It makes all the difference.

Step 1: Cook the Eggs Perfectly

Place your 8 large eggs in a single layer at the bottom of a medium saucepan. Cover them with cold water by about one inch. Placing them in cold water and bringing it all to a boil together helps prevent the shells from cracking. Bring the water to a full, rolling boil over high heat. The moment it starts boiling vigorously, turn off the heat completely, place a tight-fitting lid on the pot, and let the eggs stand for exactly 11 minutes. This gentle cooking method prevents that dreaded grey-green ring from forming around the yolk and results in perfectly set whites and creamy, bright yellow yolks.

Step 2: Prepare the Ice Bath

While the eggs are standing in the hot water, prepare an ice bath. Simply fill a large bowl with cold water and a generous amount of ice. As soon as the 11 minutes are up, use a slotted spoon to carefully transfer the hot eggs directly into the ice bath. This step is critical. It immediately stops the cooking process, ensuring the eggs don’t overcook. It also shocks the eggs, causing the egg white to contract slightly from the shell, which makes them significantly easier to peel. Let them cool completely in the ice bath for at least 10 minutes.

Step 3: Peel and Chop the Eggs

Once the eggs are thoroughly cooled, it’s time to peel them. Gently tap the wider end of the egg on a hard surface, then roll it to create fine cracks all over the shell. The peel should slip off easily, especially if you do it under a little running water. After peeling all the eggs, gently pat them dry with a paper towel to remove any excess moisture. Coarsely chop the eggs and place them in a medium mixing bowl. For a creamier final texture, I like to take a fork and mash one or two of the yolks against the side of the bowl before mixing everything together.

Step 4: Mix the Dressing

In a separate, smaller bowl, create your dressing. Whisk together the mayonnaise, the finely minced preserved lemon, minced shallot, diced celery, chopped fresh dill, Dijon mustard, smoked paprika, and that little pinch of cayenne pepper. Mixing the dressing separately is a key technique. It ensures all the flavorings are evenly distributed before they are added to the eggs, which prevents you from over-mixing the salad later on.

Step 5: Combine and Chill

Now, gently pour the dressing over the chopped eggs. Use a rubber spatula to fold the dressing into the eggs until they are just combined. Be careful not to over-mix, as this can break down the egg whites and make your salad watery or mushy. Once combined, season with freshly ground black pepper and a very small amount of salt to start. Remember, the preserved lemon is already salty, so taste before you add too much. For the absolute best flavor, cover the bowl and chill the egg salad in the refrigerator for at least 30 minutes. This gives the flavors time to meld and deepen beautifully.

How To Serve Egg Salad

One of the things I love most about a good egg salad recipe is its versatility. It’s so much more than just a sandwich filling, though it is absolutely divine that way. Once you have a batch of this deliciousness chilled and ready, the possibilities for serving it are nearly endless. It can be a simple lunch, a light supper, or even an elegant appetizer for a get-together.

Of course, the classic egg salad sandwich is classic for a reason. I recommend using a high-quality bread that can stand up to the creamy filling. Toasted brioche, a soft croissant, hearty sourdough, or even a dark pumpernickel are all wonderful choices. A crisp piece of butter lettuce adds a lovely freshness and crunch. For an open-faced version, try serving a scoop on a toasted slice of rustic bread, garnished with a little extra dill or a sprinkle of paprika.

But let’s think beyond the bread! Here are a few of my other favorite ways to serve this egg salad:

• Lettuce Wraps: For a lighter, low-carb option, scoop the egg salad into crisp, sturdy lettuce cups. Butter lettuce, iceberg, or romaine leaves work perfectly and provide a refreshing crunch.
• Stuffed Avocados or Tomatoes: Halve an avocado and remove the pit, or core a ripe tomato, and fill the center with a generous scoop of egg salad. It’s a beautiful, healthy, and satisfying light meal.
• As a Dip or Spread: Serve the egg salad in a bowl surrounded by an assortment of crackers, pita chips, bagel chips, or fresh vegetable sticks like cucumber, carrots, and bell peppers. It’s a perfect appetizer for a party.
• On Top of a Salad: Add a scoop of egg salad to a bed of mixed greens with a light vinaigrette for a protein-packed and flavorful salad.

No matter how you choose to serve it, a little garnish goes a long way. A sprinkle of smoked paprika, some extra fresh dill, or a few capers on top can make it look as special as it tastes. It’s a simple dish that can be dressed up or down for any occasion.

How To Store & Reuse Egg Salad Leftovers

Properly storing your delicious homemade egg salad is important for both safety and quality. Because it’s made with eggs and mayonnaise, it needs to be kept cold to stay fresh and safe to eat. The good news is that it stores quite well, and the flavors often get even better the next day as they have more time to meld together.

The cardinal rule is to never leave egg salad out at room temperature for more than two hours. If it’s a particularly warm day, that window shrinks to one hour. As soon as you’re done serving, any leftovers should be transferred to an airtight container and placed immediately in the refrigerator. Stored this way, your egg salad will stay fresh and delicious for up to three to four days. I like to press a piece of plastic wrap directly onto the surface of the salad before putting the lid on the container. This helps prevent a skin from forming and keeps it from drying out.

When you’re ready to enjoy the leftovers, give the salad a gentle stir to recombine everything, as a little bit of liquid might have separated. You might find it needs a little refresh. A small dollop of mayonnaise can bring back some of the creaminess if it has thickened up in the cold.

Here are a few creative ways to enjoy your egg salad leftovers:

• Quick Melts: Spoon leftover egg salad onto a slice of bread, top with a slice of cheese like cheddar or provolone, and toast in a toaster oven or under the broiler until the cheese is bubbly and melted.
• Deviled Egg Alternative: If you have hard-boiled eggs on hand, you can slice them in half, scoop out the yolks, and fill the whites with your leftover egg salad for a quick, cheater’s version of deviled eggs.
• Pasta Salad Boost: Mix leftover egg salad into a bowl of cold, cooked pasta with some chopped celery and red onion for an instant, creamy pasta salad.

Just remember, freezing egg salad is not recommended. The mayonnaise will separate when it thaws, and the texture of the eggs will become rubbery and watery. It’s best enjoyed fresh within a few days of making it.

Substitutions & Variations For Egg Salad

While I believe this recipe is perfect as it is, I know that every cook likes to put their own spin on things. This egg salad is wonderfully adaptable, so feel free to experiment with different ingredients based on what you have on hand or your personal taste preferences. Whether you need to accommodate a dietary restriction or just want to try a new flavor combination, here are some ideas to get you started.

The preserved lemon is the star here, but if you absolutely cannot find it, you can create a different kind of brightness. A combination of finely zested lemon peel and a tablespoon of capers can mimic some of the salty, briny, citrus notes. It won’t be the same, but it will still be delicious. You could also try a splash of pickle juice or olive brine for that acidic punch.

Here are some other fun and tasty substitutions and variations to try:

• For a Different Crunch: If celery isn’t your thing, you can substitute it with finely diced red onion for a sharper bite, jicama for a sweet crunch, or even chopped water chestnuts for a different texture.
• Herb Variations: Fresh dill is classic, but you could easily swap it for other soft herbs. Fresh chives, parsley, tarragon, or a combination would all be wonderful. Tarragon, in particular, would give it a lovely French flair.
• Spice It Up: If you like more heat, increase the cayenne pepper or add a dash of your favorite hot sauce. A little bit of curry powder can also be a fantastic addition, giving the salad a warm, golden hue and an unexpected depth of flavor.
• Make It Creamier: For an even richer salad, you can substitute a portion of the mayonnaise with full-fat Greek yogurt or sour cream. This adds a nice tang and a slightly different creamy texture. You could also mash in a ripe avocado for creaminess and healthy fats.
• Add Some Protein or Flavor Boosts: Try folding in some crumbled, crispy bacon, chopped pickles or cornichons, or even some flaked smoked salmon for a truly luxurious twist on your egg salad.

Don’t be afraid to play around. The core of this recipe, the perfectly cooked eggs and the creamy dressing, provides a solid foundation for all sorts of delicious experiments. Just remember to taste as you go and adjust the seasonings accordingly. Cooking is all about making a recipe your own.

5 FAQs About Egg Salad

Here are some straightforward answers to the most common questions I receive about this egg salad recipe.

Why is my egg salad watery?

This is probably the most frequent question I get about egg salad, and there are a few common culprits. The first, and most likely, reason is that the eggs weren’t dried properly after peeling. After the eggs cool in the ice bath and you peel them, they can still have a film of water clinging to them. It’s important to gently pat them dry with a paper towel before you start chopping. That little bit of water might not seem like much, but it can easily make your final product loose and watery.

Another reason could be over-mixing. When you’re combining the dressing and the chopped eggs, it’s essential to be gentle. If you stir too vigorously, you’ll break down the structure of the cooked egg whites, causing them to release their own moisture into the dressing. This will thin out the mayonnaise and create a soupy texture. Always use a rubber spatula and a gentle folding motion until everything is just combined. Finally, make sure your celery is very finely diced and patted dry if it seems particularly wet. Any excess moisture from your add-ins will contribute to a watery salad.

Can I make egg salad without mayonnaise?

Absolutely! While mayonnaise is the traditional binder for classic egg salad, there are several delicious alternatives if you don’t like it, are allergic, or are looking for a lighter option. Full-fat Greek yogurt is my favorite substitute. It provides a similar thick, creamy texture but with a wonderful tangy flavor that pairs beautifully with the preserved lemon and dill. You could also use sour cream for a rich, tangy result. For a dairy-free option, there are many high-quality vegan mayonnaises on the market made from avocado oil or cashews that work as a perfect one-to-one substitute.

Another fantastic, and very healthy, alternative is to use mashed avocado. It creates an incredibly creamy base and adds healthy fats. If you use avocado, be sure to add a little extra acid, like a bit more preserved lemon or a squeeze of fresh lemon juice, to keep it from browning too quickly. No matter which substitute you choose, you may need to adjust the seasonings slightly, as they will all have a different flavor profile than traditional mayonnaise.

How long is homemade egg salad good for?

Food safety is so important, especially with a dish like egg salad. When stored correctly, homemade egg salad is safe to eat for three to four days. The key is proper storage. It must be kept in an airtight container in the refrigerator at a temperature of 40°F (4°C) or below. Do not leave it sitting out on the counter. The “two-hour rule” is critical: never let perishable foods like egg salad stay in the temperature “danger zone” (between 40°F and 140°F) for more than two hours. If it’s a hot day, that time shortens to just one hour.

After a few days, you might notice the texture changing slightly or a bit of liquid separating, which is normal. However, if you detect any off-odors, a sour taste, or see any discoloration, you must discard it immediately. It’s always better to be safe than sorry. I like to write the date I made it on a piece of masking tape on the container so there’s no guessing how long it’s been in the fridge.

What is the best way to chop eggs for egg salad?

The texture of your egg salad is a matter of personal preference, and how you chop your eggs plays the biggest role. For a classic, slightly chunky texture, my preferred method is simply using a sharp knife. I slice the peeled eggs in half lengthwise, then place them cut-side down and slice them lengthwise again before dicing them crosswise. This gives you good control over the size of the pieces, so you get distinct bits of both the white and the yolk.

If you prefer a finer, more uniform texture, you can use a pastry blender or a potato masher directly in the bowl. This method works well and is very fast, creating a much creamier, less chunky salad. Some people swear by using an egg slicer. You place the peeled egg in the slicer, close it, then rotate the egg 90 degrees and slice it again. This creates a very neat, small dice. Whichever method you choose, the most important thing is to avoid turning it into a paste. You want some texture and definition in your final salad.

Why do my hard-boiled eggs have a green ring around the yolk?

Ah, the dreaded green ring. That greenish-gray layer that sometimes forms around the yolk of a hard-boiled egg is the result of a harmless chemical reaction between sulfur (from the egg white) and iron (from the egg yolk). This reaction, which forms ferrous sulfide, is triggered by heat. It happens when you either cook the eggs for too long or at too high a temperature. While it’s perfectly safe to eat, it can be a bit unappealing visually and can sometimes give the yolks a slightly sulfuric flavor.

The method outlined in my recipe is specifically designed to prevent this from happening. By bringing the water to a boil and then turning off the heat, you are cooking the eggs with gentle, residual heat rather than aggressive, boiling heat. The immediate transfer to an ice bath is the other crucial step. This stops the cooking process in its tracks, preventing the reaction from having time to occur. Following this method will give you perfectly cooked eggs with bright, creamy, beautiful yellow yolks every single time.

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