I make a mean potato salad, it’s known far and wide, and I’ve even posted the recipe here. However, I’ve never really messed with other “salads” egg, chicken, pasta, etc. just haven’t been on my radar. When we recently stopped by Sherwood Forrest Faire we got this amazing dill egg salad that set my mind in motion on making my own improved version. I really wanted to accentuate the dill with some undercurrents of savory flavor so I ditched my usual Miracle Whip approach for traditional Mayo and packed on the flavor with seasonings and veggies.
What luck when I needed to pull together some sammich lunches and dinners for the boyfriend who is embarking on hell week, where he will leave work and go directly to dress rehearsals until midnight to make sure the show is fantastic. He loved this recipe so much I just had to share it here:
Dilled Cucumber Egg Salad for Two
-6 Hard Boiled Eggs
-2 TBS Mayo (I used Hellman’s with Olive Oil)
-4 Springs of Fresh Dill, Chopped Finely
-1/2 Medium Cucumber, Diced Finely
-1/3 Cup Celery, Diced Finely
-1 TBS Chives (fresh or dried)
-1 Bunch Green Onions, Diced Finely
-2 TBS Lemon Juice
-2 TBS Dill Relish
Put the eggs in a mixing bowl and stir them with a metal spoon, purposefully breaking them up into a chopped up mess.
Add all other ingredients and stir until thoroughly mixed.
Makes: 2-4 servings depending on your appetite
Prep Time: 10-15 minutes
Cook Time: 5 minutes
Suggested Uses: I threw my egg salad into some pita pockets and called it an egg salad sandwich. It would also do well on crackers or crudites as a fancy spring or summer appetizer. You can also just serve it as a side, the possibilities are limited only by your imagination.