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Egg Salad

This is not your Grandma's egg salad recipe, my friend. Fresh dill, capers, scallions, lemon zest, and pickled red onion come together to pack a flavourful punch in this far-from traditional egg salad recipe!

Two piece of toast on a white marble cutting board topped with egg salad. There is a jar of pickled red onion off to the side and a glass of water

Every once in a while I get on a egg salad kick and I can't get enough of it. It was one of those things as a kid I didn't care for but as an adult, YUMMMM!

I love changing up the vessel that I use to transport the egg salad to my mouth. Sometimes it's bread, a wrap, lettuce or even a halved bell pepper!

Not your Grandma's Egg Salad

Serves 3-4

What you'll need:

4 large eggs

1/4 cup fresh dill, minced

1 celery rib, minced

2 scallions (green onion), thinly sliced

2 tbsp pickled red onion, minced (optional, but delish!)

1 lemon, zested

2 tsp capers, minced

3 tbsp mayonnaise, or more to taste

Salt & pepper, to taste


Put 4 large cold eggs in the bottom of a medium pot and fill the pot with cold water. Bring to a boil over high heat, immediately turn off the heat and cover. Set a timer for 12 minutes. When the timer goes off, immediately drain the water and plunge the eggs in an ice bath. Once the eggs are cool enough to handle peel and roughly chop.

Add chopped eggs to a large bowl along with 1/3 fresh dill, chopped, 1 minced celery rib, 2 sliced scallions, 2 tbsp pickled red onion, chopped, the zest of 1 lemon, 2 tsp capers, minced and 3 tbsp mayonnaise. Mix until evenly coasted. Taste & adjust seasoning and/or add more mayo if you'd like it more wet.

Refrigerate until ready to eat or serve immediately.

To serve: spoon onto toasted bread and top with pickled red onion and/or more fresh dill.

Eat well, my friends!

Chef Jill's Signature



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