Print

Egg Salad with Dill and Rocket Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 62 reviews

This refreshing Egg Salad with Dill and Rocket is a vibrant, protein-packed dish perfect for a light lunch or a nutritious snack. Featuring hard-boiled eggs, peppery rocket leaves, and fragrant dill, all tossed in a tangy homemade dressing with capers and mustard, this salad offers a delightful blend of flavors and textures that is both simple to prepare and satisfying.

Ingredients

Salad

  • 8 large eggs (70g each)
  • ½ cup dill fronds
  • 50 g rocket leaves (arugula)
  • 1 tbsp capers
  • Salt, to taste
  • Pepper, to taste

Salad Dressing

  • ½ cup mayonnaise
  • 2 tbsp olive oil
  • 1 tbsp seeded mustard
  • 1 tbsp lemon juice
  • 1 tbsp chopped dill

Instructions

  1. Boil the Eggs: Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium heat, then let the eggs cook for 10 minutes to ensure they are hard-boiled. Remove the eggs and cool them under cold running water or in an ice bath to stop cooking and make peeling easier.
  2. Prepare the Dressing: While the eggs are boiling, combine the mayonnaise, olive oil, seeded mustard, lemon juice, and chopped dill in a bowl. Whisk until smooth and well blended. Adjust seasoning with salt and pepper to taste.
  3. Peel and Chop the Eggs: Once cooled, carefully peel the eggs and chop them roughly into bite-sized pieces. Place the chopped eggs in a large mixing bowl.
  4. Assemble the Salad: Add the rocket leaves, dill fronds, and capers to the bowl with the chopped eggs. Pour the prepared dressing over the salad ingredients and gently toss everything together until evenly coated.
  5. Season and Serve: Taste the salad and season with additional salt and pepper if needed. Serve immediately or refrigerate for up to 1 hour to allow flavors to meld for a chillier, more flavorful salad.

Notes

  • Using fresh dill enhances the flavor, but dried dill can be substituted in a pinch (use about one-third of the fresh amount).
  • For extra texture and crunch, consider adding finely chopped celery or radishes.
  • This salad can be served on its own, over toasted bread, or as a filling for sandwiches or wraps.
  • Remaining salad will keep well covered in the refrigerator for up to 24 hours.
  • Ensure eggs are fully cooled before peeling to prevent cracking and ease peeling.

Find it online: https://justsosavory.com/egg-salad-with-dill-and-rocket-recipe/