Name: Egg Salad with Dill and Rocket Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 8 large eggs (70g each); ½ cup dill fronds; 50 g rocket leaves (arugula); 1 tbsp capers; Salt, to taste; Pepper, to taste; ½ cup mayonnaise; 2 tbsp olive oil; 1 tbsp seeded mustard; 1 tbsp lemon juice; 1 tbsp chopped dill

Jump to Recipe· 3.9 from 62 reviews

There is something truly delightful about a fresh, vibrant salad that combines simple ingredients into an explosion of flavor, and this Egg Salad with Dill and Rocket Recipe does just that. Tender boiled eggs mingle with peppery rocket and aromatic dill, all brought together by a luscious, tangy dressing that balances creaminess with a hint of zest. This salad feels both comforting and sophisticated, a perfect dish to brighten your lunch or impress at a casual gathering.

Ingredients You’ll Need

A close-up view of four brown eggs placed inside a speckled white bowl with a textured edge. The eggs sit neatly together, filling most of the bowl, with smooth shells in shades of light to medium brown. The bowl is set on a dark gray, almost black, speckled surface. The lighting is soft, highlighting the eggs' round shapes and smooth textures, giving a natural and fresh feel. photo taken with an iphone --ar 4:5 --v 7

Gathering the ingredients for this recipe is a joyful part of the process because each one plays an essential role in crafting that perfect harmony of flavors, textures, and colors. From the supple boiled eggs to the fresh green herbs and tangy dressing elements, every component is straightforward yet crucial to the final result.

8 large eggs: Fresh eggs are the star, providing creamy texture and protein-packed goodness.
½ cup fresh dill fronds: Dill brings a bright, slightly sweet herbal note that lifts the salad beautifully.
50 g rocket leaves (arugula): The peppery bite of rocket adds a lovely contrast to the mellow eggs and creamy dressing.
1 tbsp capers: These small bursts of tangy saltiness give the salad a wonderful dimension of flavor.
Salt and pepper to taste: Essential seasonings that enhance all the salad’s natural flavors delicately.
½ cup mayonnaise: The rich base of the dressing that adds smoothness and binds the ingredients together.
2 tbsp olive oil: Extra virgin for the best flavor and silky mouthfeel in the dressing.
1 tbsp seeded mustard: Adds a gentle heat and complexity to the dressing.
1 tbsp lemon juice: Provides a bright citrus zing that cuts through the richness.
1 tbsp chopped dill: Finely chopped dill folded into the dressing intensifies the herbaceous notes.

How to Make Egg Salad with Dill and Rocket Recipe

Step 1: Boil and Cool the Eggs

Start by placing your eggs in a pot of cold water, ensuring they’re fully covered. Bring the water to a gentle boil, then reduce the heat and let the eggs simmer for about 10 minutes to reach that perfect hard-boiled stage. After cooking, transfer them to an ice bath or run them under cold water to stop the cooking process and make peeling easier. The firm whites and creamy yolks form the delicious base of our salad.

Step 2: Prepare the Dressing

While the eggs cool, combine the mayonnaise, olive oil, seeded mustard, lemon juice, and the chopped dill in a bowl. Whisk everything together thoroughly until the dressing is smooth and well-emulsified. This dressing is crucial — it balances creaminess with fresh acidity and herbaceous brightness that tie all the salad’s elements together.

Step 3: Chop and Combine Salad Ingredients

Peel your cooled eggs and chop them into bite-sized pieces for ideal texture. In a large bowl, gently toss the eggs with fresh rocket leaves, dill fronds, and capers. Season with salt and pepper to taste. The rocket and dill contribute crispness and vibrancy, while capers add little pops of zingy saltiness throughout.

Step 4: Toss with Dressing

Pour the freshly whipped dressing over the egg and greens mixture, then fold gently until all pieces are lightly coated. Be careful not to over-mix, so the salad retains some lovely texture contrasts. At this point, the salad is already inviting but can benefit from chilling briefly to let the flavors marry beautifully.

How to Serve Egg Salad with Dill and Rocket Recipe

Two slices of toasted bread are placed on a black plate with small white speckles, resting on a white marbled surface with a gray cloth underneath. Each toast slice has a layer of green leafy arugula, topped with two halves of soft-boiled eggs with bright orange yolks. Creamy white sauce with specks of herbs is drizzled on top, along with small green capers scattered across the dish. Fresh dill sprigs are spread over the eggs and arugula, adding a pop of green. A black fork with a reflective surface is partly visible at the bottom right corner. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For that final personalized touch, sprinkle a little extra chopped dill on top. A few whole capers or a light crack of black pepper can also make the salad look incredible and add bursts of flavor that guests will notice.

Side Dishes

This egg salad pairs wonderfully with crusty bread, buttery toast points, or even crunchy rye crackers. Serving it alongside a light soup or a vegetable broth provides balance, turning it into a satisfying meal without feeling heavy.

Creative Ways to Present

Try hollowing out mini bread rolls and filling them with this egg salad for a charming canapé. Alternatively, present the salad atop a bed of mixed greens or inside ripe avocado halves for an impressive brunch centerpiece.

Make Ahead and Storage

Storing Leftovers

Place any leftover Egg Salad with Dill and Rocket Recipe in an airtight container and refrigerate immediately. It’s best enjoyed within two days because the fresh greens can wilt and the flavors might mellow over time.

Freezing

Because of the fresh rocket and creamy mayonnaise, freezing this egg salad isn’t recommended. The texture of the greens and dressing will not hold up well to freezing and thawing, potentially becoming soggy.

Reheating

This salad is best served cold or at room temperature. If desired, you can let it sit out for 10-15 minutes before serving to soften the flavors, but reheating is not suitable as it will affect the delicate balance of textures and freshness.

FAQs

Can I substitute rocket with other greens?

Absolutely! While rocket provides a distinctive peppery flavor, baby spinach or watercress can offer a milder alternative that still pairs great with dill and eggs.

Is this salad suitable for meal prep?

Yes, to an extent. Prepare the salad and dressing separately and combine just before serving to keep the rocket fresh and crisp. Store them individually in the fridge.

Can I use mayonnaise alternatives?

Of course! Greek yogurt or a vegan mayonnaise can work nicely, giving the salad a different but still delicious creamy texture and tang.

How do I make sure eggs peel easily?

Using eggs that are a few days old makes peeling easier compared to super fresh eggs. Also, shocking them in ice water after boiling helps separate the shell from the membrane.

Is this recipe gluten-free?

Yes! The Egg Salad with Dill and Rocket Recipe is naturally gluten-free. Just be mindful if serving with bread or crackers to choose gluten-free options if needed.

Final Thoughts

This Egg Salad with Dill and Rocket Recipe is one of those dishes that feels like a warm hug on a plate—simple, fresh, and full of personality. Whether you’re making a quick lunch or preparing for guests, it’s sure to brighten the table and your spirit. Give it a try; I promise it will quickly become one of your go-to favorites!

Egg Salad with Dill and Rocket Recipe

Ingredients You’ll Need